Laurent Dubois

Hay, flowers, balsamic vinegar, truffle, spices and Irish port are just a few of the unexpected cheese ingredients you’ll find chez Laurent Dubois. Awarded the Meilleur Ouvrier de France (a prestigious artisan’s award) in 2000, Dubois is known for selecting only the crème de la crème of cheeses, and is no amateur when it comes to experimentation. 

His fragrant little boutique on the Boulevard Saint-Germain (with branches in the 4th and 15th arrondissements) is a paradise of shelves laden with cheeses of all shapes and sizes. A small army of shop assistants in smart aprons are on hand to help, happy to pare off generous samples of their finest French, Italian and Spanish cheeses. As well as the classic hunks of dairy, you can pick up a fondue kit of elegantly packaged grated Comté, Beaufort and Vacherin Fribourgeois (€15.80, serves two), and small rounds with inventive flavours that are ideal for party platters – perhaps fresh goat’s cheeses with peach pieces (€6), tarragon and paprika spiced Boulette d’Avesnes (€7) or blue cheese with pear slices (€9.90). They stock dairy desserts too – artisanal yoghurts, thick cheesecake slices and chocolate mousse cups.