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Possibly sacrilegious, but!!!

Mooball Jun 19, 2009 02:54 PM

As much as I love the bries and roqueforts - can anyone tell me if there is a sharp cheddar type cheese, preferably crumbly that I can buy when we visit Paris in September? Thank you.

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  1. j
    jock RE: Mooball Jun 19, 2009 05:07 PM

    Tim Johnston - owner of Juveniles at 47 Rue de Richlieu is a Scottsman and he almost always has Montgomery Cheddar and usually a great stilton as well.

    Montgomery Chedder is one of the world's great cheeses.

    3 Replies
    1. re: jock
      Mooball RE: jock Jun 19, 2009 06:55 PM

      Thanks Jock, already have Juveniles on my list to eat at and Montgomery sounds very good. However was thinking of a French cheese, anything similar to cheddar?

      1. re: Mooball
        jock RE: Mooball Jun 19, 2009 07:46 PM

        None that I know of that have the sharpness of a good Cheddar. I have had hundreds of French cheeses but I am certain that I have only begun to scratch the surface. Hopefully, some of the well traveled French like Souphie will be able to help.

        1. re: jock
          jock RE: jock Jun 19, 2009 08:02 PM

          Silly me. Tim will know what, if any French cheese might fit the bill and he will also know where to get it. :-)

    2. t
      tortoiseshell RE: Mooball Jun 19, 2009 10:36 PM

      Mimolette Extra Vieille which has been aged for 18 months. Mimolette Vieille aged for 12 months is more common but be sure to get the Extra! It's wonderfully tangy. It's consistency is different than cheddar but you can break it into little bits--in fact I saw it for sale on Rue Cler already broken up, ready to be served with an apero.

      1 Reply
      1. re: tortoiseshell
        jock RE: tortoiseshell Jun 27, 2009 06:06 PM

        Mimolette is a very nice cheese but it is not even remotely like Cheddar (IMO of course).

      2. souphie RE: Mooball Jun 20, 2009 12:03 AM

        The good cheese shops have good English cheeses as well. In fact, it seems to have been more fashionable recently. So the advice for cheddar is the same as for other cheeses: Cantin, Alléosse, Dubois, Barthélémy, Quatrehomme.

        In general though, the right way to visit a cheese shop is to be open to what you see and what they have rather than having a specific name in head. You may miss something and buy something with the same name and you won't be happy. Cheese is a lively and seasonal product.

        3 Replies
        1. re: souphie
          Mooball RE: souphie Jun 20, 2009 01:41 AM

          Thank you all - we were in Paris last Sept/Oct for 11 days (our first ever trip) and intended to visit cheese shops etc - but both of us caught bad flu with the result, no taste buds working, difficulty with talking, let alone swallowing, mid ear infections which affected our balance, not to mention the horrible coughing (think we've had our swine flu)! All in all had a miserable time so this trip we're planning on doing what we missed the first time. Your recommendation is great souphie, that's what we intended. We're staying in rue Ste Anne so hopefully won't be far from the action.

          1. re: souphie
            Fuffy RE: souphie Jun 27, 2009 10:59 PM

            Souphie, I don't know the five cheeses you list. What are they? Are they similar to cheddar? Incidentally, I want to take some French cheeses to London for a special meal and wonder whether you have any suggestions?

            1. re: souphie
              Fuffy RE: souphie Jun 27, 2009 11:05 PM

              Ooops. Souphie, the names you mention must be cheese shops not cheeses...

            2. c
              chochotte RE: Mooball Jun 27, 2009 04:21 PM

              Hah, if I can find a French cheese that compares to cheddar I'll be laughing. I'm keen to see what others have to say! However, in the mean time, Rose Bakery sold British cheese (two kinds of cheddar, inc. Montgomery's, and possibly also the divine Berkwell which might equally fit the bill) at their Rue de Martyr's branch while I was in Paris last year, so if you're in the 9th it's worth looking in.

              1. p
                PreservedFish RE: Mooball Jun 28, 2009 12:56 AM

                Cantal can taste quite a bit like cheddar. I have eaten it in America many times and it ranges in strength wheel to wheel, from a modest Swiss-Alpine type to a reasonable sharp Cheddar facsimile to a very pungent and funky thing. I am not sure what the ideal is meant to be.

                Salers is a related cheese from the same region. I think it is essentially Cantal but made in a different season. I have had VERY funky and sharp Salers before, which tasted like a mistreated Keens cheddar, in which the rotten vegetable flavor (nice in small doses) got out of hand.

                Neither has ever really approached the brilliance of a perfect English cheddar for me. But absolutely worth a shot; it's the closest I can think of. Probably both cheeses are more consistent in the hands of a smart Parisian cheesemonger.

                1 Reply
                1. re: PreservedFish
                  vielleanglaise RE: PreservedFish Jun 28, 2009 10:14 AM

                  I agree. When I was at school, they'd sometimes serve Cantal that was billed as "French Cheddar". Cantal isn't the same thing as Cheddar, like Stilton isn't the same as Roquefort, but it CAN be very good - industrial made Cantal like industrial Cheddar is of little interest. I'd even say an aged farmer's Salers is more sophisticated in its taste than its English counterpart.

                  An earlier post referred to Mimolette, which when its "fermier" and aged, like its cousin, aged Gouda, is similar to aged farmhouse Cheddar - though cheaper and more easier to find. An aged 'Gruyere' type cheese - Beaufort, Comté, Abondance can also be very good.

                2. Delucacheesemonger RE: Mooball Jun 29, 2009 08:02 AM

                  Problem with getting an English cheese might be the cost, far higher than French. Three cheeses, two of which have been mentioned Cantal and Salers, are from the Auvergne and have or can have the texture of Montgomery or other good cheddars without the bite. The third, which l like the best is Laguiole, always raw milk, and while not the strength of a cheddar, does have good flavor components and wonderful texture. Of course, taste before buying

                  1 Reply
                  1. re: Delucacheesemonger
                    Mooball RE: Delucacheesemonger Jul 22, 2009 09:01 PM

                    Thank you everybody for your help - looking forward to the eating thereof now!!!

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