“Fingers full”: Forget the Pyrenees and Savoy… Say hello to the tomme de… Paris! – 20 minutes
Ah, Paris… If the French capital is well and truly recognized as the world face of gastronomy, it is probably not for an “intramural” cheese that it has earned its stripes. To tell the truth, when we learned that we could find tomme, in all its forms, within the limits of the periphery, the idea seemed a little incongruous to us.
But, since it has to be seen to be believed, we went to the 18th arrondissement of Paris to observe it all with our own eyes. Arriving in front of the Laiterie de La Chapelle, the bay window overlooking the maturing cellar removed any doubt. Better still, we learned that everything was produced on site, with milk sent from Île-de-France.
Here it is pressed cheeses that we work. You will therefore find tommes, more or less refined, more or less flavored, but 100% Parisian. No offense to purists, Savoy and the Pyrenees, discover in video these cheeses produced a few meters from the Max-Dormoy metro station.