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Summertime' savours with a large number of delicious cheeses made from goat’s raw milk.
A range of exceptional textures and flavours: soft, creamy, dry, and half dry or fresh.
A true delight! |  | | | |
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Alléosse,
the only Parisian cheese maker to own his cheese-aging cellars in Paris’s underground.
Top Ten Cheese Shops par Wall Street Journal - October 2010
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Mardi
20 et 27
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Mercredi
21 et 28
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Jeudi
22 et 29
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Vendredi
23 et 30
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Samedi
24 et 31*
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Dimanche
25 et 1er/01
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Morning
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9h à 13h00
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9h à 13h30
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9h à 13h30
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9h00
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8h30
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Closed
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Afertnoon
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16h à 19h
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15h30 à 19h
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15h30 à 19h
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19h
non stop
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18h
non stop
le 31 closed*17h30
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Closed
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Closed on 25 december and 1 january 2011 : cells and store
Merry Christmas and Happy New year |
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view, smell, touch, hearing and taste
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| Consult our brochure and discover our job |
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For the purposes of Industrial Property, the brand is a "sign" precisely to distinguish your products or services from those of your competitors.
Any use of the name, title, images, pictures .... must be submitted to our acceptance. |
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"The cheeses made from raw milk have a natural bacterial system which plays a part of protection against the pathogenic organisms. However, the cheese makers have considerably improved the control in bacteriological quality of their production. Therefore, one should not put in danger the making of these cheeses, with an aim of seeking a risk zero which in all the ways does not exist. On the contrary, they deserve to be cordially defended."
- From Christian Cabrol, a famous surgeon, author of the first heart transplant in Europe.
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The goat cheeses 
Opening Times - End of year 2011.jpg)
Copyright 2004, Alleosse