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What Should We Get at Laurent Dubois?

DaisyM Jan 11, 2009 04:20 AM

Looking forward to trying some wonderful cheese at Laurent Dubois. Any suggestions on what you have enjoyed, would be most appreciated. (completely open to the type). Thank you.

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  1. Delucacheesemonger RE: DaisyM Jan 11, 2009 05:06 AM

    Too easy to say everything, many are seasonal so the list varies throughout the year. Number one, though is his very old comte, probably the 2004 now, was 42 Euros a kilo a few months ago and worth every centime. If you go to the one at metro Maubert-Mutualite there is a fridge case at front of store on the' street' that has many specials, good place to start. Usually in this case is Boulette de Avesnes, a pepper dusted hill of seasoned maroilles curd that, if you are lucky, can be very strong and super. Has great vacherin, of course, Also love his Bleu de Causses, a cow milk blue aged in the roquefort caves, strong and inexpensive. Lastly, though could go on forever, his clacbitou, a chevre little barrel, similar to charolais, but all chevre not a cow,chevre mix. Also, if you see arome du gene, small Lyon disc with grape skins and pips , jump on it.
    See you are from Philadelphia, try Jack Morgan's stands at Reading Terminal and Ardmore, man knows his product and been doing this for a long, long time.

    2 Replies
    1. re: Delucacheesemonger
      DaisyM RE: Delucacheesemonger Jan 11, 2009 06:00 AM

      Wow! Thank you for all those suggestions! One more please....what would be on the order of amazing brie or camembert? Something soft and gooey and perfect for a baguette. I've never been to Jack Morgan's, but will stop by next time I'm in the area. Thank you!

      1. re: DaisyM
        Delucacheesemonger RE: DaisyM Jan 11, 2009 09:39 AM

        Morgan's stands are called 'Downtown Cheese'
        If you want gooey strong get Haxaire Muenster, raw milk and lovely
        Gooey middle, get a mucky Brie de MELUN
        Gooey mild, get couloummiers, again raw milk
        Any raw milk camembert should be fine and around 5 Euros, finger push on top and should feel like pudding. Avoid any cheese there that are imported ,with the French tariffs, they are absurdly expensive.

    2. PhilD RE: DaisyM Jan 11, 2009 10:34 AM

      It depends what is ready for when you want to eat it. The top cheese shops mature their cheeses in their own maturation rooms or cellars and so cheeses will be at different levels of maturity. The best advice is to tell the server when you want to eat the cheese, today, tomorrow the day after (but rarely any further out) and ask them what would be in the best condition. I would then get a selection - a goat, a soft cheese, a hard cheese and a blue.

      As DCM says cheese is seasonal and it is best to take advice. One of the reasons why Dubois, Canton, Quatrehomme, Barthelemy etc are all such good shops is that the servers really know their produce and can guide you to the optimal cheese on the day - and yes it is that much of an art that timing really does matter.

      My local shop was Barthelemy and they would even suggest a different cheese for an immediate lunch or dinner on the same day. IMO Barthelemy is better for Roquefort and Chevre than Dubois, and I believe other shops specialise in styles of cheeses.

      1 Reply
      1. re: PhilD
        DaisyM RE: PhilD Jan 11, 2009 12:16 PM

        This is wonderful advice. Thank you!

      2. s
        Sharla RE: DaisyM Jan 13, 2009 06:47 AM

        We were just there 2 weeks ago! They offered tastings and perfectly vaccuum packed our choices so we could have a French Cheese Party when we got back home :)
        Right by their cash register, at the Maubert-Mutualite location, is a little wooden crate with 6 or so cheeses already in bite sized pieces packaged very nicely. We enjoyed all of those.
        Another favorite was the Gouda Vieux, aged 5 years! YUM!!
        We also chose a Bleu Formage au Chevre de la Montagna -- the goat and blue combo was stellar :)
        We also chose a Banon de Chalais, a very soft cow's cheese wrapped in chestnut or sycamore leaves.....delicious!!! and not for the faint of heart!

        7 Replies
        1. re: Sharla
          DaisyM RE: Sharla Jan 13, 2009 07:43 AM

          Thanks for that information. Just a question about taking the cheese home. How did you keep the cheese cool during your long flight home? Thank you!

          1. re: DaisyM
            Sharla RE: DaisyM Jan 13, 2009 11:21 AM

            Good Question.
            Our flight left at 4pm. We had the driver pick us up at noon. We went to Laurent Dubois earlier that same morning. He wrapped each selection in paper then vacuum sealed each one. It is winter so we just carried it around that morning as we did our last minute shopping. Then I just layered it in my big suitcase to be checked , not carried on. The weather was cool when we got home that night at midnight. The cheese felt cool to the touch and it went right into the fridge without worries. We feasted on it for the next 2 days!!

            1. re: Sharla
              dietndesire RE: Sharla Feb 17, 2009 01:48 PM

              Did they charge to wrap and vacuum seal everything? If you don't know, that is fine. I understand it might have been a rounding error in your total bill so you didn't notice.
              I wonder if all the big shops do this. I would think so but perhaps I need to ask.

              1. re: dietndesire
                fanoffrance RE: dietndesire Feb 17, 2009 05:52 PM

                Barthelemy doesn't charge extra for that, in any case. I like them so much that I haven't tried Dubois. I did try Cantin once, because I was staying just across the street, but concluded that selection, taste and service are superior at Barthelemy's.

                1. re: dietndesire
                  Delucacheesemonger RE: dietndesire Feb 17, 2009 06:07 PM

                  Dubois is my favorite but use Barthelemy as well as others, not all shops cryopac, but these two do. Do not remember any added cost, or if so, was minimal.

                  1. re: Delucacheesemonger
                    DaisyM RE: Delucacheesemonger Feb 18, 2009 02:54 AM

                    Aren't there some types of cheese that we are not allowed to bring back to the US?

                    1. re: DaisyM
                      Delucacheesemonger RE: DaisyM Feb 18, 2009 04:37 AM

                      The rules vary depending on whom you listen to. Raw milk under 60 days are supposedly a no, but generally not an issue. Only an USDA inspector cares and there are very few of them, most inspectors are alcohol, tobacco, and drugs and do not care. l just do not mention cheese, do not lie, just do not mention, and thankfully have NEVER been challenged. The current french export to foreign countries and its challenges are due to Belgium and EU requirements, not anything from our country.

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