In the distant 17th arrondissement, master cheesemonger Philippe Alléosse proudly carries on a family tradition in a shop located just a stone’s throw from Place des Ternes. This foodie haven has been lining up Europe’s finest cheeses for over 40 years now, which get matured to perfection courtesy of expertise that has been passed down from generation to generation in the secret aging cellars: creamy brillat-savarin (plain or studded with pistachios), aisy covered in vine shoot ashes, German blue cheese macerated in rum, rare Piedmont truffle robiola (made with cow’s milk)… And to fill up your shopping basket, there’s also churned butter, crème fraîche or even some rich little tartlets – not to mention the Anatra jams to take your apéro cheese boards to the next level. Such wonderfully pungent cheeses! // Francisco di Santa
THE HIDDEN GEM: The Mystère d’Alléosse, made with a fourme d’Ambert base with raisins and walnuts mixed in… plus a mystery ingredient, of course.
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