Retire Early Lifestyle
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In 1991 Billy and Akaisha Kaderli retired at the age of 38. Now, into their 4th decade of this financially independent lifestyle, they invite you to take advantage of their wisdom and experience.

Specialty Cheese Shop

Paris, France

Billy and Akaisha Kaderli

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In the Latin Quarter of Paris, right next to Boucherie Parisienne Debray is this outstanding fromage shop. I am going to bet that chances are you have not ever seen a cheese shop such as this one.

When we wandered through, we encountered cheeses we never knew existed! 

We were gobsmacked!

Entrance to the Specialty Cheese Shop

The sign on the gray awning seems to have more to do with the boucherie next door, as "fromage de tête" is a head cheese, and not a dairy cheese at all. As a charcuterie dish, head cheese is made from the head of a pig or calf which is boiled and then set in its own gelatin.

The Grand Prix National du Fromage de Tête is a prestigious national competition in France.

But getting back to cheeses made from milk, France has a storied history on this product that dates back over a thousand years. The ancient Gauls, who inhabited what is now France, were some of the earliest cheese makers. They crafted cheeses from the milk of their livestock, and these early varieties laid the foundation for the vast array of these products that we enjoy today.

During the Middle Ages, French monasteries became centers of cheese production. Monks refined these cheese-making techniques, creating some of the most famous French cheeses that you will recognize, such as Roquefort and Munster.

By the time of the French Revolution, cheese had become an integral part of French culture and cuisine.

Well-recognized and commercially significant cheeses in France number between 350 to 400 varieties. However, if you consider artisanal and local varieties, that number could balloon to anywhere from 1,000 to 1,600 distinct types of cheese produced in in this country.

That's a lot of cheese choices!

A sophisticated display of quality cheeses

In France, cheese is more than just a food—it’s a way of life.

Each region of France brags about its own unique cheeses, each with distinct flavors, textures, and histories. Cheese is often enjoyed as part of the daily diet, typically served after the main course and before dessert.

This tradition, known as the “cheese course,” is a staple of French dining.

Cheeses that are made from raw milk and aged, are rich in probiotics.

And, while cheese can be high in saturated fat, those found in cheese may have a neutral or even positive effect on heart health. Additionally, a fatty acid called CLA has been linked to various health benefits, including reduced inflammation and improved cardiovascular health. So, cheese it up!

The top row of cheeses in this photo are mostly Tommes. Generally, they have a semi-firm texture and earthy, nutty flavors. The firmness of the cheeses depends on the aging.

In the photo is a Tomme au Fenugrec which has a sweet, almost caramel-like aroma and flavor that is reminiscent of maple syrup or burnt sugar.  

The Tomme des Vosges is made in Lorraine mountain region of France and has hints of mushrooms and a slightly tangy finish.

The orange-rinded cheese on the left has been colored with annatto, a natural food coloring which gives it a slightly sweet, peppery, and smoky flavor.

You might be familiar with the blue veining cheeses such as a French Roquefort, an English Stilton or an Italian Gorgonzola. Blue cheeses generally have a strong, pungent, and salty flavor.

The top right shows the Swiss cheeses of Emmenthal and Baclette. Emmenthal has a sweet, mild flavor, and the Baclette has a more pronounced taste with a more earthy aroma.

French spreadable cheeses

The center cheese here is a triple-cream cheese called Brillat Savarin. This one has some truffles in between the layers, and it will be rich and luxurious.

The row of round cheeses with pecans on top is a creamy style of cheese also.

The little rounds on the top row are goat cheeses which have a tangy taste.

The Camembert family

These are all soft-ripened cheeses, meaning they are creamy and become softer as they age from the outside in.

They have a white mold rind which is associated with Camembert and Brie. This rind is edible and contributes to the cheese's character.

As these rounds age, the cheese becomes more intense and runny.  

Camembert is delicious served at room temperature with bread, crackers, fruit, or nuts. It can also be baked, which makes it incredibly gooey and decadent.  

Cheeses from the high-altitude pastures of the Swiss Alps

Milk from the cows that graze on these Swiss alpine grass pastures significantly influences the cheese's flavor. This milk is often heated over a wood fire, further contributing to its unique character.

Swiss Alpine cheeses have a complex, nutty, and fruity flavor with hints of mountain flowers and herbs. It's a hard cheese with a rich, lingering taste. 

French goat cheeses

These French goat cheeses come from the Cévennes region. They are known for the small, round shape, creamy texture, and delicate flavor with notes of nuttiness and a slight tanginess.

The Chabichou du Poitou is a firmer cheese and has a slightly more pronounced goaty essence.

More and more cheese selections!

On the top left you will find the Maroilles Fermier.  Made from cow's milk it has a rich, creamy texture with a slightly tangy flavor.

Often washed in a brine made from beer, it has a unique peppery flavor. Typically aged for 4-6 weeks, it can be aged for up to 6 months or longer.

The rust colored triangles in the center are Boulette d'Avesnes. Known for its strong aroma and pungent flavor, the interior is smooth and creamy with a slightly grainy texture. We were told that this is a cheese for adventurous palates! because of it's unique flavor, enjoying it with beer or a robust red would accent it well. It can also be used in cooking to add depth of flavor to sauces and stews.

Looks like there are more of the white mold rind cheeses and I'm guessing that the balls in the center are goat cheeses.

Artisanal Specialty cheeses, not mass-produced varieties

On the top left you will see Tommes de Brebis from the island of Corsica in France. Made from Sheep's milk these are a semi-hard cheese with a natural rind that can be speckled with mold. The interior is ivory-colored and has a smooth, creamy texture.

The flavor is typically mild and nutty when young, becoming more intense and tangy as it ages.  

At the center top are some Brian D'amour aux Herbes. Made from cow's milk in the Burgundy region of France this cheese has a "bloomy rind" like the family of Camemberts and a buttery texture inside.

On the top right is a Persille de Tignes which is known for its crumbly, almost flakey texture when well-aged. Made with predominantly goat's milk it has a rustic, country-style taste.

The log-looking cheeses at the center-left are cheeses called Sainte Maure de Touraine. A goat's milk cheese, it is made in the traditional way, with a straw that runs through its center, helping maintain the shape during aging. The interior is creamy and dense near the center, becoming softer and more spreadable towards the edges, and the rind is covered with wood ash.

Raclettes

The center half-wheel is a Raclette A L'Ail Noir cheese infused with black garlic. It has a creamy texture and a unique, savory flavor with hints of garlic, balsamic vinegar, and plum.

A popular traditional dish from the Alpine area of France, Italy and Switzerland consists of boiled potatoes covered in melted Raclette cheese, with cured meat and pickles on the side.

Sounds like a hefty meal for cold days and nights!

We hope you have enjoyed this short look into the vast world of cheeses offered in this French Specialty Cheese Shop.

So the next time you make a cheeseburger or a Mac and Cheese, you now know the immense variety available in the Deli section of your grocery! Maybe not the assortment you have seen here, but you could get adventurous and try something new.

Billy and I both think there is a tremendous opportunity for the US to pursue the making of specialty cheeses such as these. Our country would do so well with this!

We have everything needed to make our own artisanal US cheeses - skilled cheese makers, goats, sheep, cows, caves and even customers. What is preventing us from venturing into this delicious frontier of cheese making?

Would we recommend this stopping by this Fromage Shop?

Absolutely!

Retire Early Lifestyle appeals to a different kind of person – the person who prizes their independence, values their time, and who doesn’t want to mindlessly follow the crowd.

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