On stall-filled foodie street rue Poncelet, heady fromagerie Alléosse has its own cheese-ripening caves (cellars) spanning 300 sq metres with four separate environments. Its 250-plus cheeses are grouped into five main categories: fromage de chèvre (goat’s milk), fromage à pâte persillée (veined or blue), fromage à pâte molle (soft), fromage à pâte demi-dure (semihard) and fromage à pâte dure (hard).
Fromagerie Alléosse
Top choice in Montmartre & Northern Paris