Top 8 Local Cheeses
in Seine-et-Marne

Fromagerie Rouzaire is a family-run cheesemaker with a long-standing tradition, located in Tournan-en-Brie in the Seine-et-Marne area, east of Paris, at the heart of the historic Brie region. Founded in the late 1960s, the dairy has built its reputation on artisanal know-how and close cooperation with local milk producers, ensuring consistent quality and a strong regional identity. It is especially known for producing classic soft cheeses with bloomy rinds such as Brie de Meaux and Brie de Melun, alongside a wider range that includes Coulommiers, Fougerus, Pierre Robert, Gratte-Paille, and other traditional French specialties. Production relies on time-honored techniques, including careful molding and controlled aging, which allow the cheeses to develop their characteristic textures and balanced, expressive flavors. By combining family heritage with modern quality standards, Fromagerie Rouzaire continues to preserve and promote the authentic cheesemaking traditions of the Brie region.Expand

Fromagerie Loiseau is a family-run affineur cheesemonger founded in 1921, located in Achères-la-Forêt, on the border between the Île-de-France and Gâtinais regions. From humble beginnings, the Loiseau family has grown into a respected institution specializing in the aging of Brie cheeses, particularly Brie de Melun and Brie de Meaux, while preserving traditional craftsmanship and the strict standards of AOP designations. Their true expertise lies in affinage - the art of aging cheese under carefully controlled conditions in natural cellars, where cheeses mature anywhere from three weeks to fifteen months. In their shop, Loiseau offers generous tastings, opportunities to engage with master affineurs, and rich stories behind each cheese. For cheese lovers, Fromagerie Loiseau is a destination worth visiting: offering far more than a simple retail experience, it provides a cultural and gastronomic journey where tradition, expertise, and passion come together in every wheel of cheese that leaves their cellar.Expand

Brie de Melun is a soft, flat-formed cheese made from unpasteurized cow's milk in the areas of Aube and Yonne and the Brie region of Île-de-France. This Brie is even smaller than its widely popular cousin Brie de Meaux and it is also stronger and saltier in taste. Its body is golden yellow and has a white, moldy rind with dispersed reddish strokes. Brie de Melun needs more time to be produced than Brie de Meaux, and it also matures for quite a longer period (4-8 weeks). The flavor of the cheese is fruity, musty and reminiscent of straw. It goes well with bread, pears and lighter red wines that will not overpower the delicate flavors of Brie de Melun.Expand

Brie de Meaux is a soft French cheese made from cow's milk. The flat cheese has a delicate rind covered in white mold. It matures in cellars on straw mats in the Île-de-France area near Paris for at least four weeks. This particular variety of Brie is the most famous of all, and in the past, it has been known as the cheese of royalty and well-off people. It is important to let the Brie reach room temperature before consumption in order to fully appreciate its range of flavors - moldy, mushroomy, nutty, and fruity. The cheese is commonly used in French culinary specialties such as Galettes briardes and Bouchées á la reine au Brie. Pair it with Champagne or full-bodied red wines.Expand

Named after the eponymous commune in the Seine-et-Marne region in France, where it was first produced, Coulommiers is a soft cheese made from cow’s milk. It is characterized by a fat content of 40%, a creamy texture, and a buttery, nutty flavor. The cheese also has a bloomy, edible rind. It is recommended to pair it with pears, berries, or apples after a big meal. Although it is similar to Brie, Coulommiers is smaller, thicker, and unfortunately, less popular.Expand

Gratte-Paille is a French triple cream cheese produced in Tournan-en-Brie. The cheese is made from raw cow's milk and cream, and it's shaped into a loaf. It's left to mature for 6-8 weeks, and the more it ripens, the stronger the paste becomes. Underneath its bloomy rind, the texture is creamy, silky, and airy. The cheese melts in the mouth with flavors that are salty, buttery, sweet, milky, and mushroomy, with hints of straw and nuts. The name Gratte-Paille refers to an ancient road near the fromagerie, where the bushes on the side of the road used to scruff the carriages that rode by. The cheese is aged on a bed of straw, which also leaves visible marks on the rind and provides it with earthy aromas. It's recommended to spread Gratte-Paille on crusty bread and pair it with light red wines or sparkling wines.Expand

Brie noir or black brie is a French cheese with a distinctive dark color and a crumbly texture. The cheese is made from raw cow's milk. It ages for up to 2 years and develops an earthy, nutty, bitter, mushroomy, and acidic flavor. Due to its sharp and intense flavors, many locals dunk it in coffee. It is believed that the cheese originated in the region of Seine-et-Marne, when people used to leave surplus brie to age a bit longer, so it became a staple for local laborers.Expand

Fougerus is a French cheese produced in the region of Seine-et-Marne. It is made with raw cow's milk from 20 farms in the region. The cheese has a bloomy rind which hides a soft and creamy texture undernath. After four weeks, when fully ripe, the texture should be runny and smooth. The word fougerus is French for fern, referring to the fact that fern was originally placed on the cheese in order to hide unappealing blemishes which appeared on the cheese as it matured. However, the cheese was so aromatic and flavorful that ferns were always used on the cheese from then on. The aroma of Fougerus is woody, mushroomy, and earthy, while the flavors are sweet and salty with notes of cabbage and cauliflower. Pair it with Prosecco or Champagne.Expand

Bayard gourmand is a traditional cheese that’s produced in Saint-Simeon in Seine-et-Marne. The cheese is made from raw cow’s milk. Underneath its thin bloomy rind, the texture is soft and creamy. The aromas are buttery, while the flavors are creamy, fresh, and milky. Bayard gourmand is considered a dessert cheese because it pairs exceptionally well with apples, dried fruit, and nuts such as walnuts and hazelnuts.Expand

Pierre Robert is a French cheese produced in the region of Seine-et-Marne. Made with cow's milk, this triple-crème cheese has a mild, rich, and buttery flavor. It ages for about 3 weeks, and develops a soft and dense texture on the interior. Pierre Robert was invented by the makers of Brillat-Savarin, Robert Rouzaire and his colleague Pierre, hence the name of the cheese. Apart from the name, pierre means boulder in French, so the cheese has a small, whimsical bump on its velvety rind, which is useful for distinguishing this cheese from other similar cheeses. Due to its flavors, it is recommended to pair it with Champagne and dessert wines such as Muscat.Expand