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France’s first cheese museum opens in Paris with a window into traditional cheesemaking processes
‘I realised that lots of things were already organised in Paris to promote wine. Wine culture is developed in France,’ Frisson said to euronews, ‘Cheese is also a big thing, but there were no places where people could learn more deeply about the processes of making cheese.’
Frisson believes that the cost of living crisis and young people’s growing disheartened attitude towards modern working routines might encourage them back to the countryside. There’s also high demand for traditionally made cheeses (France produces 246 varieties of cheese in total) but a lack of labour to produce it all. ‘It’s time to come back to a more tough life. But … it could be a very happy life,’ he said, ‘A good cheesemaker earns well in life.’
You Can Now Visit France’s First-Ever Cheese Museum
At last, a destination where you can get cultured in more ways than one: France’s very first cheese museum, the Musée du Fromage, is now open in the heart of Paris.
The country is famous for its artisanal cheeses. Numerous cheese festivals are held every year, and it’s not hard to stumble upon a rich selection of cheeses at one of France’s popular open-air markets. According to some estimates, the French eat an average of more than 50 pounds of cheese annually.
But until now, France hasn’t had a museum dedicated to the history of the delicious dairy treat. When Pierre Brisson, the museum’s founder, moved to Paris about 15 years ago, he found this oversight surprising. “I realized that lots of things were already organized in Paris to promote wine. Wine culture is developed in France,” Brisson tells Euronews’ Amber Louise Bryce. “Cheese is also a big thing, but there were no places where people could learn more deeply about the processes of making cheese.”
Brisson developed his passion for cheese as a child. Every Sunday after mass, he and his father would visit the local cheesemonger. “I was at the height of the display and would look at all the marvelous cheeses in front of my eyes,” he tells the Guardian’s Kim Willsher. “I became fascinated by where they came from and how they were made.” Now, Brisson wants to pay it forward. “My dream is that in 20 years’ time, someone will say they decided to become a cheesemaker after visiting the museum,” he adds.
