In 2013, ex-auditor Clément Brossault decided to switch careers and start working in the cheese world. After an extensive tour of France’s dairy producers, he opened a cheese shop! The lovely blue facade, accessorized with a bench for neighborhood regulars, emphasizes the friendly feel of this terroir-focused spot. He specializes mainly in raw milk cheeses, like this tender Saint-Marcellinien made with cow’s milk, made even more sublime by the addition of black truffle (€9.50), or a Bethia blue cheese, the Basque Country’s lesser-known version of Roquefort, brought back from the Ferme Bethanoun (€34/kg). // Elina Pavik
Hidden gem: An indulgent Calenzana, a soft washed-rind cheese, part of the shop’s impressive collection of Corsican beauties.
