{"id":32671,"date":"2017-12-15T13:00:43","date_gmt":"2017-12-15T18:00:43","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32671"},"modified":"2021-08-24T15:59:21","modified_gmt":"2021-08-24T19:59:21","slug":"talking-fromage-paris-first-cheesemaker","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/talking-fromage-paris-first-cheesemaker\/","title":{"rendered":"Talking Fromage with Paris\u2019 First Cheesemaker"},"content":{"rendered":"

P<\/span>aris is an epicenter of gastronomy. From 1183, when its first food market, Les Halles<\/em>, opened within the city center, to today\u2014when the city is home to nearly 100 Michelin-starred restaurants\u2014food culture has permeated the French capital. The production of food has historically taken place in other regions of the country, though. Now, Pierre Coulon aims to change that: The cheesemaker is bringing cheese production to Paris!<\/span><\/p>\n

Coulon, a goat breeder turned cheesemaker, made cheese in the Loire-Atlantique region for six years before arriving in the capital, and despite the fact that Paris is home to far more mongers than makers, the entrepreneur decided to bring his passion to his new home. <\/span><\/p>\n

\u201cBeing able to reconnect the city to production a bit, and maybe offer a window into cheesemaking\u2014that could work,\u201d says Pierre Coulon<\/h3>\n

La Laiterie de Paris<\/a>, that opened its doors today, December 15, 2017, is the first shop to produce and age cheese on-site within city limits. <\/span><\/p>\n

Of course, Coulon won\u2019t be milking animals. Instead, he\u2019ll buy milk from trusted sources: Cow\u2019s milk will be delivered twice a week from a small farm just over an hour away, in Normandy, and goat\u2019s milk will be delivered once a week from Brittany. The former farmer is currently transitioning to organic, while the latter already holds the certification\u2014a deciding factor for Coulon.<\/span><\/p>\n

\"Pierre<\/a><\/strong><\/div>\n

\u201cI absolutely wanted organic, but I couldn\u2019t find anyone closer,\u201d he says of his goat\u2019s milk producer. So he\u2019ll be teaming up with colleagues who are sourcing vegetables from the same region to do a joint delivery. That way, \u201cwe can be vigilant about our environmental impact,\u201d Coulon says.<\/p>\n

Coulon will transform the carefully-selected raw material into 30-40 different kinds of cheese, ranging from goat milk crottins to double- and triple-cream cow\u2019s milk disks. <\/span><\/p>\n

Of course, their names may be unfamiliar; seeing as Paris is not located in one of France\u2019s AOP (<\/span>Appellation d\u2019Origine Prot\u00e9g\u00e9e) <\/span><\/i>regions, which are heavily regulated by geographic boundaries, the words Brie, Saint-Marcellin, and Camembert<\/a> are off-limits. Nevertheless, Coulon intends to make not only a Brie-style cheese but also a cross between a Reblochon and a Pont-l\u2019Ev\u00eaque<\/a> whose rind will be washed with beer from the neighboring Brasserie la Goutte d\u2019Or.<\/span><\/p>\n

The adventure is just beginning. While at first, he\u2019ll focus purely on production, Coulon is open to the possibility of someday allowing interested Parisians (or visitors to Paris) to try their hands at cheesemaking on-site. The recent vibrancy and interest in food in the capital has motivated the maker to dream big.<\/h3>\n

\u201cI think there\u2019s a great energy (in Paris) around food,\u201d he says. \u201cThat\u2019s why I said to myself, why not make cheese here?\u201d<\/span><\/p>\n

Images courtesy: La Laiterie de Paris<\/a><\/strong><\/em><\/h4>\n","protected":false},"excerpt":{"rendered":"

Though Paris is home to far more mongers than cheesemakers, Pierre Coulon has decided to bring his passion to his new home.<\/p>\n","protected":false},"author":92,"featured_media":32675,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[14],"tags":[1233,1057,2068,2070,2069,2071,2072],"coauthors":[2066],"class_list":["post-32671","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-voicings","tag-brie","tag-camembert","tag-la-laiterie-de-paris","tag-paris-cheese","tag-pierre-coulon","tag-pont-leveque","tag-saint-marcellin"],"acf":[],"yoast_head":"\nTalking Fromage with Paris\u2019 First Cheesemaker - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/talking-fromage-paris-first-cheesemaker\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Talking Fromage with Paris\u2019 First Cheesemaker\" \/>\n<meta property=\"og:description\" content=\"Though Paris is home to far more mongers than cheesemakers, Pierre Coulon has decided to bring his passion to his new home.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/talking-fromage-paris-first-cheesemaker\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-12-15T18:00:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-08-24T19:59:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/12\/paris-cheesemaker4-e1513358567964.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"488\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Emily Monaco\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Emily Monaco\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/talking-fromage-paris-first-cheesemaker\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/talking-fromage-paris-first-cheesemaker\/\",\"name\":\"Talking Fromage with Paris\u2019 First Cheesemaker - 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