Cheese by Androuet

Master Cheesemonger and Maturing Expert in Paris since 1909.

> ANDROUET selects and matures handcrafted and farm cheeses, raw milk cheeses, from the best localities and matured by a team of passionate cheesemongers. This great House of cheese now has fine cheese shops in Paris, London and Stockholm. Their aim is to share their passion for French cheeses and cheeses from around the world.

> So, discover the world of cheese: from Brie to goat’s milk cheese, to the essential Camembert, the great vintages of Comté and Swiss Gruyère, outstanding Roquefort, the genuine Reblochon, cheese Mont d’Or from Jura, Italian cheeses such as Mozzarella and Gorgonzola, English cheeses such as Stilton, Cheddar or simply Cottage cheese.

> Finally, find a cheese recipe such as Savoy Fondue or Swiss Fondue, a Raclette, soufflé or cheesecake recipe.


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Follow us on Facebook New shop in Paris 10, rue Madeleine Michelis - Neuilly Cheeseboards Gorgonzola spoon
The cheese guide
  • The History of cheese
  • Milk and cheese
  • Production and the craft
  • Our tips
  • Recipes
  • Bibliography
  • Glossary
Cheese in a different way
A formidable website for lovers and enthusiasts of cheese and haute cuisine.



> Customised services: gift sets, gourmet baskets, cheese buffets, entertainment with a cheese theme, wine and cheese parties, cheese courses, initiation and tasting, cheese cocktail parties, turn-key catering service, organisation of cheese stands for shows, seminars or other events.

> Theme-based cheeseboards: goat cheeseboard, blue cheeseboard, Burgundy cheeseboard, Corsican cheeseboard, Swiss cheeseboard, pre-cut cheeseboard.

> French cheese from our regions: cheeses from Savoy, Normandy, Provence, Auvergne, Nord, Alsace, the Pyrenees, Corsica, the Basque region, Poitou...

> Cheeses from around the world: Italian cheeses, Spanish cheeses, Swiss cheeses, Belgian cheeses, Dutch cheeses, Portuguese cheeses, Greek cheeses, English cheeses... and even American cheeses.

> The most renowned cheeses: Reblochon, Comté cheese, Roquefort, Brie cheese, Camembert, Fourme d'Ambert, Saint-Nectaire cheese, Chavignol, Selles-sur-Cher, Gorgonzola cheese, Parmesan (Parmeggiano Reggiano) cheese, Cheddar cheese, Blue Stilton cheese, Manchego,...

> Cheese recipes: cheese fondue, cheese raclette, cheese soufflé, Camembert croquettes…

> The history of cheese; the complete guide to milk; cheese production; maturing and everything about the cheesemaker’s craft.

> The best books and reference works on cheese: Cheese cuisine by Androuet, the Dictionary of cheeses from around the world, the spirit of Camembert...



With this website, we would like to pay tribute to the cheesemonger - maturing expert’s craft, a veritable priesthood for the men and women of our House. Curing a cheese is a matter for specialists: it requires bringing a cheese to maturity to express all its flavours fully. A real game of patience, maturing requires constant monitoring and a suitable environment. The noble art of this craft is in nurturing the cheese.

Becoming a cheesemonger-maturing expert is like being an artist, as one lends a strong personal dimension to the cheese. There is a veritable companionship between the product and the person: this is what is thrilling. Working with a living product, a product made from animals, is a most enjoyable craft which enables one to traverse all the provinces of France and the world with their gustative heritage. The relationship with producers is also very rewarding and completes the noble art of the craft.



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