The Living Museum of Cheese, Which Opened Last June Just A Short Walk from ôtre-Dame in Paris’s 4th Arrondissement, Offers an Az Primer within the History, Making and Consumption of French Cheese.
Charles de Gaulle’s Famous Quip, “How can anyone govern a country with 246 varieties of cheese?” Fell Well Short of the Mark, According to Guillaume Gaubert, An Expert Cheesemonger and the Director of Paris’s New Living Cheese Museum. “In fact, it’s more like 2,000,” he say.
Cheese, It Seems, is the right metaphor for France Itself, the Astonishing Variety Reflecting Not Only The Richness of its Culture and Gastronomy, But the outstanding variety in its Landcape: “You Explain Cheese, You Explain France”, Says Gaubert.
Walking Into in Paris cheese dairy generally is a revelatory expertise, and an intimidating one too, the Sheer Variety of Shapes and Sizes, Colors, Smells and Flavours Being Both Scintillating and Inscrustable. With so many cheeses to select from it might take a long time to know all of them. It’s the Living Museum of Cheese’s Mission to Help That Process Along by DeMystifying French Cheese.
Through a Guideed Visit and Tasting, You will Gain A Solid Grasp of the Basics in Under 90 Minutes and Come Out Ready to Take On The Exciting World of cheese. Gaubert, A Member of Words Of Cheese makers – An Association which Teaches Cheesemaking and Appreciation to Amateurs and Professionals – Emphasises that all of it begins with the terroiran idea that clocchases Everything from Climate and Soil Composition to Farming Techniques and Habitat. AS Wine Lovers Know, terroir Is Fundamenta to Winemaking and Tasting – and it is no totally different for cheese. Where a cheese is made totermines Everything from which milk will probably be used -Goat, sheep or cow -to How the cheese is made, to its distinctive texture and flavour.