when you can stock three?), Loire Valley goat disks and alpine wheels, including a three-year-old Comté. Shimmering fruit jams in unusual flavors, pâtes de fruits (fruit jellies) in gemstone colors and a wine selection long on Alsatian whites convinced me that Quatrehomme would suck up a lot of my income if I lived in Paris. Another idea to borrow: the bar of cheese dips and spreads, including fromage blanc with roasted red peppers and another alluring version with cucumbers.
Beillevaire
133 rue Saint-Charles
75015
I’ve been a fan of Pascal Beillevaire, the French cheese maker, merchant and affineur, since he began shipping his cheeses to the Bay Area a few years ago. The sheep’s milk Tomme Brulée, washed-rind Secret du Couvent, and the cow’s-milk Vendéen Bichonné from Brittany are among the gems Beillevaire either makes or matures. This shop was his first—he now has a small chain in France—and although it is not large, it carries several of the Beillevaire creamery’s own inventions, like the walnut liqueur-washed Brun de Noix. Fabulous Beillevaire butter, too.
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