For more than twenty years, we have been working with the same ardour being the link between producers and consumers. Every day, we are working in order to offer you best each part of aged farm cheese handcrafted in our cellars in Paris.
We still protect and safeguard our patrimony, our know-how to bring this taste so much required and to give of our  best .

We do not claim to fall into a cheese vat when we were children; however our passion and the love of the soil determined us to fit out cheese-aging cellars in the heart of Paris.

In 1977, the family firm saw the day with a cheese-dairy in Paris’ Gare du Nord.
In 1984, we moved to 13, rue Poncelet in Paris’ 17th Arrondisement.

After the store’s success, we did not stop improving our techniques to be in the front of the aging process and in 1988, the cellars were created.

The family affair kept on growing and providing marvellous plates of cheeses to the French and foreign spangled tables, but also the pubs, the embassies…

Nowadays, our way of handcrafting cheese is acknowledged at home and abroad and the foreign customers are very interested in the products of the soil.
And so, in 2003 Philippe Alleosse renewed the experience in New York where he advised an American restaurant owner in the development of cellars in the heart of Manhattan.

Heavy works answering to the European standards aiming at guaranteeing the origin, the quality and the hygiene of our products were undertaken in 2003.
This long work and constant research for a greater quality were recognized by getting a community approval for our activities of aging and cheese cutting that we are alone to possess in Paris.

The modern family affair is managed by Rachel and Philippe Alléosse assisted by their 10 collaborators as impassioned as their employers.

We will be please to answer your waiting and to guide you through choosing cheeses.