Cheese as you’ve
never experienced it
Monday–Saturday: 10am to 8.30pm
Shop: 10am to 7.30pm
The first
Living Cheese Museum
On the Île Saint-Louis — once known as the “Island of Cows” — a place of stone and centuries-old beams is home to a simple idea: what if, in the heart of Paris, you could touch, smell and understand cheese just as you would on a farm in the Cantal or in a cellar in the Jura?
The idea
Passing on knowledge with rigour and warmth
The Living Cheese Museum was born from a gap: there was nowhere that French cheese heritage wasn’t frozen behind glass, but told by the people who keep it alive every day. Here there are no silent display panels: just cheesemakers, skills, aromas and textures. You learn the story of a region by tasting it.
Our mission
A rare meeting of stone, wood and craft
Its mission: to pass on, with rigour and warmth, what generations of artisans have learned with their own hands — ageing, the right technique, respect for living things — so that no visitor leaves seeing cheese the way they did before.
The museum
Cheesemakers, skills and aromas
What makes it unique is this rare meeting between a place full of life (the cellars, the wood, the stone) and the women and men who live cheese before they teach it. A museum that breathes and shares its knowledge, unlike anywhere else in France.
Experiences
Please note: the experiences and activities run by our cheesemakers follow the museum’s cheesemaking schedule.
1h
Visite du Musée Vivant du Fromage avec dégustation
Découvrez l’histoire et les secrets du fromage français dans notre musée vivant, avec un guide fromager. Inclut une dégustation de 4 fromages artisanaux.
20,00 €
1h30
Immersion dans la caséologie
Découvrez l’art de la caséologie lors de cette masterclass immersive dans la cave d’affinage. Dégustation de 7 fromages affinés accompagnés de 3 vins.
70,00 €
2h15
L’art des associations fromages et vins
Explorez les mariages parfaits entre 9 fromages affinés et 5 vins lors de cet atelier de caséologie, dans la cave voûtée du XVIIe siècle.
95,00 €
3h
Fabrication Mozzarella, Ricotta et Beurre
Atelier pratique de fabrication fromagère. Repartez avec vos propres créations : mozzarella, ricotta et beurre frais faits maison. Dégustation incluse.
56,00 €
Live
cheesemaking schedule
Morning - 10am-12pm
10:00
(in English) Guided tour with a cheese expert, making “Saint Louis” cheeses
Curdling, moulding, draining and turning. Followed by a guided tasting at the cheese bar.
11:00
(in French) Guided tour with a cheese expert, making “Saint Louis” cheeses
Curdling, moulding, draining and turning. Followed by a guided tasting at the cheese bar.
12:00
(in French and English) Guided tour with a cheese expert, butter making
Churning, kneading… Followed by a guided tasting at the cheese bar.
Afternoon - 1pm-4.45pm
13h - 15h
Cheese bar break
With or without a booking, come and enjoy cheese and charcuterie boards with wine. See the menu here
15:45
(in English) Guided tour with a cheese expert, making “Saint Louis” cheeses
Curdling, moulding, draining and turning. Followed by a guided tasting at the cheese bar.
16:45
(in French) Guided tour with a cheese expert, making “Saint Louis” cheeses
Curdling, moulding, draining and turning. Followed by a guided tasting at the cheese bar.
Evening - 6pm-8.30pm
18:00
(in French and English) Guided tour with a cheese expert, butter making
Churning, kneading… Followed by a guided tasting at the cheese bar.
19h - 20h30
Cheese bar break
With or without a booking, come and enjoy cheese and charcuterie boards with wine. See the menu here
The women and men
who bring the museum to life
Pierre
Founder of the Living Cheese Museum and Paroles de Fromagers
Pierre Brisson is above all passionate about passing on knowledge, meeting people and French cheese heritage. The son of a winemaker, he has spent more than ten years sharing French cheesemaking skills...
Founder of the Living Cheese Museum and Paroles de Fromagers, Pierre Brisson is above all passionate about passing on knowledge, meeting people and French cheese heritage. The son of a winemaker, he has spent more than ten years sharing French cheesemaking skills and showing people the riches of French cheese heritage with generosity, professionalism and a truly infectious passion. Trainer, entrepreneur and true ambassador for France’s regions, he dreamed up a unique place where cheese is discovered, made, shared and tasted. His goal: to share his passion with enthusiasm and make everyone want to understand, love and celebrate cheese.
Gabriele
The Italian cheesemaker of the gang. Joined the museum in 2024
Gabriele Zamboni joined the Living Cheese Museum in 2024 and is the Italian of the gang. Trained at the Paroles de Fromagers Cheese School and at ENIL Aurillac...
Gabriele Zamboni joined the Living Cheese Museum in 2024 and is the Italian of the gang… but he doesn’t only talk about mozzarella (even though he makes it very well)! Trained at the Paroles de Fromagers Cheese School and at ENIL Aurillac, he has mastered the secrets of making and tasting French cheese. With his lilting accent, his expertise and his infectious enthusiasm, he delights visitors in his cheesemaking and tasting classes, proving that between France and Italy, the love of cheese is a lasting story.
Agathe
She has worked at Paroles de Fromagers for more than 8 years
At Paroles de Fromagers for more than 8 years, she plays an active part in the company’s strategic development and dreams up new ways of introducing people to cheese...
At Paroles de Fromagers for more than 8 years, she plays an active part in the company’s strategic development and dreams up new ways of introducing people to cheese. Trained in cheesemaking at ENIL Aurillac and at the Paroles de Fromagers school, she shares her knowledge in classes and workshops with clarity, energy and plenty of good humour. Her goal: to make cheese accessible to all and inspire everyone to become a true ambassador for France’s regions.
Galina
Cheese expert
Former founder of Fromagerie Danard in Paris, passionate about passing on skills. Qualified in cheese history and in dairy and cheese retail...
Cheese expert, former founder of Fromagerie Danard in Paris and passionate about passing on skills. Qualified in cheese history and in dairy and cheese retail, she enthusiastically shares her knowledge of regions, pairings and cheese traditions with visitors to the Living Cheese Museum.
Lola
She has worked at the museum since XXXX
Lola is part of the Living Cheese Museum team...
Originally from Argentina, Lola brings her good humour, her smile, her lilting accent and a huge passion for cheese! Trained in cheesemaking, with a view to opening a training centre in Argentina, she is as comfortable with her hands in the curd as she is talking with producers, whose stories and skills she loves to discover. Gifted, curious and full of energy, Lola has the rare talent of making cheese even more alive through her enthusiasm, her humour and her love of sharing. At the Living Cheese Museum, she takes visitors on a joyful experience in which every cheese becomes an encounter, a discovery…
Thomas
The Normandy cheesemaker. He has worked at the museum since XXXX
Thomas is the Normandy cheesemaker of the Living Cheese Museum team...
After a first career in a completely different world, Thomas decided to follow his passion and trained in cheesemaking at ENIL La Roche-sur-Foron in Haute-Savoie. What does he love most? Getting his hands in the curd, discovering new cheesemaking techniques and meeting the producers who keep France’s regions alive. Always curious and enthusiastic, he loves talking with artisans, understanding their skills and sharing their stories. At the Living Cheese Museum, he passes on this passion simply and cheerfully, helping visitors discover the full richness of French cheese heritage. His goal: to make everyone want to look at — and taste — cheese with fresh eyes.
Guillaume
Museum director
Originally from Brittany, with more than 16 years’ experience in cheese shops. He passes on his skills with passion...
Originally from Brittany, with more than 16 years’ experience in cheese shops (CQP qualification, ENIL Aurillac, manager of the Androuet shop), he passes on his skills with passion, sharing the gestures of the trade, the secrets of cheesemaking and the little stories that make the world of cheese so rich. A born teacher, curious and always smiling, Guillaume loves to show that behind every cheese lies real craftsmanship… “Don’t ask me which cheese is the best: you can’t choose between masterpieces.”
Capucine
She has worked at the museum since XXXX
Capucine is part of the Living Cheese Museum team.
Your visit
step by step
Step 01
Arriving at the museum
Arrive at the museum, 39 rue Saint Louis en l’Île, 75004 Paris, on the Île Saint-Louis (old, authentic Paris), with or without a booking (check the schedule of tours and experiences).
Step 02
Welcome from the museum team
Step through the curtains at the back of the museum shop and enter the exceptional, authentic world of this building dating from 1639.
Step 03
Meet a real cheesemaker
At the appointed time, you meet a real, passionate cheesemaker — the person who makes, in front of visitors, some of the cheeses you can taste and buy at the end of your visit.
They will guide you through the world of cheesemaking tradition: the history of cheese, cheesemaking techniques with a live demonstration, a guided tasting… You will learn everything (or almost!) about how milk can produce such a variety of cheeses.
Step 04
The museum shop
At the end of your visit, you pass through the museum shop, which offers a fine selection of souvenirs, gift ideas and cheeses made at the museum and on the best French farms.
Ready for
the cheese experience?
Workshops & events
Our upcoming workshops, seasonal events and what’s new.
No workshops scheduled at the moment, check back soon!
Groups · Companies · Private hire
A seminar, a drinks reception, a birthday, a team evening: the Living Cheese Museum offers a rare setting — vaulted cellars, centuries-old beams — for moments out of the ordinary. Here, you don’t just hire a room: you give your guests an experience.
Formats
Team building, private tours, cheesemaking workshops for teams, guided tastings, drinks receptions in the cellars: each format is tailored to your goals.
Capacity
From 10 to 130 people depending on the format
Equipment
Sound system, microphone, projector, furniture, tasting equipment, tables, chairs
They trust us with their events
Give
an experience
All activities can be given as a gift voucher
Birthday
Give a taste adventure rather than just another present.
Mother’s Day
A moment to share, combining tasting and learning.
Christmas
Under the tree, an immersion in cheese rather than yet another object.
Corporate
A memorable gift to thank a team or reward a partner.
Received a gift voucher? Use it here
They lived
the experience
"Immense merci à Agathe d'avoir partagé sa passion avec nous pendant l'atelier création de mozzarella, ricotta et beurre. Une activité à faire entre amis, en famille ou solo, c'est vraiment top et toute l'équipe est superbe."
"We had a fantastic time at the Make and Taste French Cheese and Butter experience in Paris. It was fun, hands-on, and a great way to learn about traditional French cheese and butter making while actually getting to participate in the process. Our host was knowledgeable, engaging, and made the whole experience both educational and entertaining. And, of course, getting to taste everything we made was a highlight! A unique and memorable Paris experience that I would highly recommend."
Airbnb
"Excellent. Des détails sur l'histoire du fromage dans un lieu exceptionnel. À ne pas manquer pour les amateurs de fromage !"
"Participamos mi hija y yo, fue uno de los highlights del viaje! Fue una mañana rodeadas de aprendizaje y personas encantadoras."
Airbnb
"One of the best experiences on Airbnb, have never tasted such a good butter. Amazing get together over wine, cheese, butter and baguette with the people, and Thomas was SO KNOWLEDGEABLE about cheeses, butter etc and told us all about it. I wish I could experience it all over again for the first time!"
Airbnb
"Une visite guidée faite par Guilhaume. Passionné, didactique, j'ai pas vu le temps passé. Après la visite guidée nous avons continué la visite. Les explications sont claires. Un tableau interactif très bien fait pour expliquer les différentes méthodes de fabrication des différentes sortes de fromages. La dégustation est didactique. Je recommande vivement la visite de ce musée."
"Super expérience, le musée est vraiment chouette ! Le personnel est très sympathique et la dégustation est top ! Je ne peux que vous le recommander, allez-y !! PS : Le saint-louis est délicieux, achetez-en."
"Alors je suis pas un fada de musée mais là avec le musée vivant du fromage je suis conquis ! Nous avons passé un super moment avec Pierre qui nous a expliqué comment faire de la mozzarella et du beurre. Je vous conseille cette visite et je mets un double pouce à Pierre qui nous a donné un peu de son savoir. Merci et bonne continuation !"
In the press
Practical
Information
Opening hours
Monday–Saturday
10am to 8.30pm
Shop
10am to 7.30pm
Map & Directions
Address
39 rue Saint Louis en l'Île
75004 Paris, France
Metro
Line 1 Saint-Paul, Line 7 Pont Marie - Cité des Arts
Car parks
Indigo: 48 rue de l'Hôtel de Ville
One Park: 5 rue Agrippa d'Aubigné
Garage Sully: 5 rue d'Agrippa d'Aubigné
The map is provided by Google Maps: displaying it sets Google cookies. Open in Google Maps
Languages
On site:
French, English
On request:
Spanish, Italian, Russian, Ukrainian, Portuguese, Japanese, German, Dutch
Frequently asked questions
Do I have to book my ticket online?
No, you don’t need to book to visit the museum and the shop. However, booking is strongly recommended for experiences (cheesemaking, tastings, masterclasses) as places are limited. Check the day’s schedule to see available time slots.
How long does the visit to the Living Museum take?
Allow about 1 hour for the Living Museum visit with tasting. Experiences last from 1.5 to 3 hours depending on the format: 1.5 hours for the introduction to caseology, 2 hours 15 for the art of cheese and wine pairing, and 3 hours for making mozzarella, ricotta and butter.
Is the cheese tasting suitable for children?
Yes! The Living Museum visit includes a child-friendly route that awakens their senses and introduces them to cheese heritage in a fun way. Entry is free for children up to 7, €13 for ages 8 to 11 and €17 for ages 12 to 17. Tastings with wine (masterclasses, cheese and wine pairing) are, however, for over-18s only.
Can I buy the cheeses I taste on site?
Yes! At the end of your visit, you pass through the museum shop, which offers a fine selection of cheeses made at the museum and on the best French farms, as well as souvenirs and gift ideas. It is open Monday to Saturday, 10am to 7.30pm.
Is the museum accessible to people with reduced mobility?
The museum is housed in an old building on the Île Saint-Louis, partly in 17th-century vaulted cellars, so some areas may be difficult to access. Please contact us before your visit on +33 1 48 03 98 18 or at contact@musee-fromage-paris.com: we will tell you which areas are accessible and do our best to arrange your visit. Visitors with disabilities are entitled to the reduced rate (€17).