Versailles, with its iconic palace and rich history, offers visitors more than just a journey through French heritage—it’s also a destination for cheese lovers. Among its many culinary treasures are specialty cheese stores that showcase France’s world-renowned craftsmanship. If you’re planning a visit, don’t miss these exceptional shops where you can discover an authentic taste of French fromage.
Be sure to add these shops to your itinerary and savor every bite of your journey through the land of cheese!
3 Brilliant Local Versailles Cheese Shops
1. Crémerie de Montreuil
Address: 29 rue de Montreuil, 78000 Versailles
Opening Hours: Tuesday to Saturday, 9:30 AM – 1:30 PM and 4:00 PM – 7:30 PM; Sunday, 9:30 AM – 1:00 PM; Closed on Mondays.
Tucked away on Rue de Montreuil, Crémerie de Montreuil is a neighborhood gem known for its warm ambiance and expert cheesemongers. This woman-owned fromagerie specializes in an impressive array of goat cheeses and raw milk varieties, carefully sourced from small French farms.
Insider Tip: Ask the staff about their seasonal specialties, like truffle-infused brie in winter or fresh chèvre in spring.
2. La Fromagerie de Versailles
Address: 45 Rue des États Généraux, 78000 Versailles
Opening Hours: Tuesday to Friday, 10:00 AM – 7:30 PM; Saturday, 9:00 AM – 7:30 PM; Closed on Sundays and Mondays.
A favorite among locals, La Fromagerie de Versailles is celebrated for its diverse selection of regional cheeses, from creamy camembert to robust roquefort. With a focus on quality, the shop works closely with small producers to ensure each product reflects the unique flavors of its terroir.
Insider Tip: The shop offers wine and cheese pairing consultations—perfect if you’re planning a romantic evening or an indulgent treat after a day at the palace.
3. Androuet Versailles
Address: Place du Marché-Notre-Dame, Carré à la Marée, 78000 Versailles
Opening Hours: Tuesday to Friday, 8:30 AM – 1:00 PM and 3:30 PM – 7:30 PM; Saturday, 8:30 AM – 7:30 PM; Sunday, 8:30 AM – 1:00 PM; Closed on Mondays.
Nestled in the heart of Versailles’ iconic Notre-Dame Market, the Androuet family’s fromagerie has quickly become a must-visit destination for cheese lovers. Taking over from the renowned Fromagerie Le Gall, which has been a cornerstone of the local scene since 1861, the Androuet team has brought a fresh perspective while honoring the legacy of M. Le Gall and Mme Mingant, who dedicated more than 50 years to perfecting their craft.
What sets this shop apart is the quality of its cheeses. Every cheese is carefully selected and aged to perfection, resulting in an exceptional lineup of flavors. Standout specialties include the richly nutty Comté Fruité and the bold, aromatic Maroilles de Garde. Beyond fromage, the shop offers an excellent selection of sides, from cured meats to expertly chosen wines, you can craft the perfect charcuterie experience for your next apéro!
Insider Tip: Visit on a Saturday to soak in the lively market atmosphere and enjoy tasting samples of their top picks.
Enhance Your Visit: Cheese Etiquette and Tips
To make the most of your fromage adventures in Versailles, here are a few tips:
- Ask Questions: Don’t hesitate to ask shops for recommendations. The staff are knowledgeable and can help you discover something new.
- Bring a Cooler Bag: If you’re planning to bring cheese back home, a cooler bag will help maintain its freshness.
- Pairing Ideas: Many shops also offer wines or charcuterie—grab a few items for a perfect picnic in the gardens of Versailles!
Cheese Etiquette
When it comes to French cheese, presentation and portioning are as important as the taste. The way you cut French cheeses not only preserves their texture and flavor but also shows respect for the cheese and those enjoying it with you. Here’s a guide to properly cutting different types of French cheeses:
1. Soft Cheeses (Brie, Camembert, Reblochon)
- How to Cut: Soft, round cheeses with bloomy rinds should be cut like a cake. Begin at the center and cut outwards to create small, even wedges. This way, each slice has a balance of creamy center and flavorful rind.
- Why: Cutting from the center outward prevents one person from getting all the soft middle and others only the rind. This method preserves the cheese’s structure and flavor balance.
2. Blue Cheeses (Roquefort, Bleu d’Auvergne)
- How to Cut: For wedge-shaped blue cheeses, cut straight down from the top of the wedge to the rind. If it’s a large wedge, you can make smaller cuts from the top down.
- Why: Blue cheeses are often soft and crumbly, so cutting straight down preserves the structure. For cylinder-shaped blue cheeses like Fourme d’Ambert, cut in half and then into wedge slices.
3. Hard Cheeses (Comté, Beaufort)
- How to Cut: Cut long, thin slices from the edge of the wedge or block. With a large wedge, slice pieces from the center outward. For a cylindrical cheese, cut it in half and proceed with wedge slices from the middle.
- Why: Hard cheeses are more solid, so cutting into thinner slices makes them easier to enjoy and prevents crumbling.
4. Goat Cheeses (Chèvre, Crottin de Chavignol)
- How to Cut: Cylindrical chèvre can be sliced into rounds. Small discs or pyramids can be cut into wedges or rounds depending on size.
- Why: Cutting in rounds or small wedges maintains the integrity and presentation, giving each piece a creamy, consistent texture.
5. Washed-Rind Cheeses (Epoisses, Munster)
- How to Cut: For smaller rounds, cut in wedges from the center outward. Larger squares or rectangles should be cut into strips or small squares.
- Why: These cheeses have a strong aroma and flavor, so smaller pieces are perfect for tasting and easy sharing.
General Tips for Cutting French Cheeses
- Use the Right Knife: Use a different knife for each cheese type to avoid mixing flavors. For soft cheeses, a thin-bladed knife or cheese wire works best. A sturdy cheese knife is ideal for hard varieties.
- Room Temperature: Let cheese come to room temperature before cutting for optimal texture and flavor.
- Serving Etiquette: French cheese etiquette typically suggests leaving a bit of each cheese for others to enjoy, known as “le faire croûter.” Avoid taking only the center or rind to respect everyone’s taste.
With these techniques, you’ll be ready to serve French cheese like a pro, creating beautiful, balanced portions that celebrate the distinct flavors of each cheese type.
Storage Tips, Serving Suggestions, and Creative Uses
For the cheese lover, nothing compares to savoring French cheeses in their prime. But cheese is more than just food – it’s a living, breathing creation that deserves careful storage and handling to maintain its peak flavor. Here are expert tips on storing, serving, and making the most of every bit of your cheese.
Storing Cheese for Freshness
1. Wrap it Right: French cheese needs to breathe. Rather than plastic wrap, try using cheese paper, a specialized material with a waxy layer to control moisture while letting in air. If you’re using parchment or wax paper, tuck it into a loosely sealed container or bag to avoid dryness. Avoiding excessive exposure to air will prevent mold and keep the flavor intact.
2. Choose the Perfect Spot in the Fridge: Cheese loves humidity and cool temperatures. The vegetable drawer is ideal, as it strikes the right balance for storing cheese without drying it out. Just remember to keep strong varieties like Roquefort or Camembert separate from milder cheeses – this separation helps avoid flavor cross-contamination and extends freshness.
3. Can You Freeze It? Freezing cheese may be tempting, but it’s not ideal for texture or flavor. If you must, hard cheeses like cheddar or low-moisture mozzarella can handle freezing in grated form for use in cooking. Avoid freezing delicate French favorites like Brie and chèvre, as the texture often suffers.
Handling Mold on Cheese
To Cut or Not to Cut? Spot some mold? Don’t panic. For firm cheeses like Comté or Emmental, trimming off about an inch around the mold should suffice. However, soft cheeses are different. Brie, Camembert, and fresh varieties like fromage blanc should be tossed if mold appears, as the high moisture content makes them more vulnerable to harmful bacteria.
How to Serve French Cheese
Serving cheese is all about timing. Take it out of the fridge at least 30 minutes to an hour before serving. This slight warming enhances texture and flavor, creating that luscious, melt-in-your-mouth quality. In fact, in France, many keep their cheese slightly warmer, even storing certain varieties outside the fridge to intensify the ripening process.
Clever Ways to Use Up Cheese Bits
If you’re left with “fridge nubs,” French cuisine has the perfect solution! Mix hard cheese shavings into salads or sprinkle over soups. For a decadent fondue, melt a mix of aged cheese with garlic and white wine. Have a blend of soft and hard cheese? Try a baked mac & cheese – toss it all in, rinds and all, with breadcrumbs for a truly indulgent dish.
