At this shop, they only sell what they produce themselves! After toiling for the Conseil National des Appellations d’Origine Laitières for seven years, Paul Zindy decided to open his own Parisian dairy factory. The shop’s window displays have people both young and old daydreaming, as all the secrets behind the cheesemaking process are revealed. Everything is as local as possible, and the process begins with a trip to Roman Chevalier’s farm in Nesles-la-Valée (in the Val-d’Oise department), then continues in his atelier and ends behind the counter of La Laiterie de la Chapelle. Try the intensely flavorful wild garlic tomme (€26/kg), some extraordinary cheddar (€27/kg), along with some impressive options from the creamery aisle. A short and extremely high-quality selection, from the udder to your shopping basket! // E.P.

Hidden gem: The Timut peppercorn yogurt (€4.50 for 400 g).