TheMusée du Fromagesounds like a statuesque old Gallic organization that ’s been around for at least a century or two . That ’s not the case . Not only is it brand - new — opened just last month in Paris — but , concord toSmithsonian Magazine , it ’s France ’s first museum devoted to cheese .
The building itselfisold : a 17th - hundred stone edifice not far from Notre - Dame Cathedral . indoors , you ’ll find everything a caliber food - centric museum should have . There ’s an exhibit centered on cheeseflower and cheesemaking , an actual working dairy farm where you’re able to keep an eye on the cheesemaking deception happen , a taste sensation - testing station that demand no account , and a gift workshop teem with dairy farm products . Entry is free for farmers and agrarian scholar , € 20 ( roughly $ 22 ) for adults , and € 13 ( roughly $ 14 ) for small fry .
The whole endeavour was plant on the passion of Pierre Brisson , whose winemaker parents endeared him to dairy at an early eld . “ My father would take me to the cheesemonger every Sunday after Mass , ” he differentiate theGuardian . “ I was at the height of the exhibit and would count at all the marvelous high mallow in front of my eyes . I became fascinated by where they came from and how they were made . ”
Brisson got his own start in the manufacture by attending France ’s National Dairy Industries School and then establishingParoles de Fromagers(meaning “ words from cheesemakers ” ) , an institution that offer professional training to cheesemakers as well as cheesemaking classes and Malva sylvestris ( and wine-colored ) taste to laypeople .
One promise for the Musée du Fromage is that it ’ll help reconnect the people of France to their rich cultural heritage of cheesemaking — an artisanal , rural , and highly varying wiliness that “ depends on so many things , even the humour of the animals whose milk is being used , ” Brisson told theGuardian . “ you could make the same in force cheese every day , and every day it will taste different . It just can not be done industrially . ”
By unlocking the enigma of cheesemaking , Brisson also hop-skip that the museum may root on immature people to pursue it as a life history , shaking off the disillusion of urban oeuvre and instead leaning into some good , honest-to-god - fashioned farm labor . “ More and more mass will understand that the affluent life that our parents and our grandparents [ might have ] had will not be accessible for us . And it ’s time to come back to a more tough animation , ” he toldEuronews . “ But a tough sprightliness does n’t have to be horrible . It could be a very happy life . ”
