PROVIDING HER CLIENTS WITH THE EXCELLENCE OF RAW MILK CHEESE PRODUCTION
is an every day concern for Virginie.
Just a simple glance at the shop, its vintage decor, the displays full of cheeses, the state of the art curing cellars and you will find out that her only aim is to offer exclusive appetizing and tasty products. However, this visible part does not sum up Virginie’s work.
This strict selection compels her to spend a lot of time visiting cheese producers and farmers throughout the country, some of them she has known since was a child and used to accompany her father and grandfather. She is also committed to the idea of respecting nature and the seasons, because all cheeses are not the same at all times of the year, and some are not produced during certain seasons.
She makes it a principle to know each terroir, visiting the herds and grazing lands in order to be familiar with the exact origin of each product. She walks up on the mountains paths, and chooses her pieces of cheese that will be cured and aged for about one year. Some cooked-curd cheeses like Comté, Beaufort, and Parmesan, after being reserved several years in advance, remain with the producer to be cured.
Once delivered to Virginie’s cheese shop, those cheeses will be matured in curing cellars from 15 days up to several months, depending on their variety ;
Virginie’s favourites ? when cheeses are « done » : meaning that a cheese is at the peak of its flavor. Each cheese is watched closely to determine the precise moment when it should be delivered. Keeping in mind that no cheese improves through being kept too long,
So please remember when you enter into her cheese shop, if Virginie happens not to be there, she may be is in the mountains or in a in barn the Alps or just in the cellar!
