Just a stone’s throw from Marseille’s Vieux-Port neighborhood you’ll find a truly stellar creamery! At La Laiterie Marseillaise, magical cheesemakers Madeleine Desportes and Audrey Emery mold their own seasonal cheeses and source the best of appellation cheeses. We filled our grocery basket with all of the following: Dodu cheese made with raw double cream, Basile Boli with goat’s milk and locally-grown basil, Hallum prepared like Cypriot halloumi and Corsican-style brousse du Rove (ranging from €3.50 to €10 a piece for the homemade options)… Not made in house, but chosen without a moment’s hesitation: a cheeky Morbier aged for 100 days, an unbeatable Etivaz cooked in a cauldron, or even a Roquefort from star cheesemaker Delphine Carles. In the dairy aisle, the whole milk yogurts made without added live cultures (verbena, hazelnut, sage-redcurrant flavors, etc.) steal the show! And on the back shelves, there’s a selection of provisions, including loaves of bread from Dame Farine made with fresh eggs from Roquevaire. // J.M.
Hidden gem: It’s a tie between the passion fruit-marigold yogurt (€4.50 for 440 ml) and the orange blossom flan (€2.50).
