Walk into any French cheese shop, and you’ll discover a mere fraction of the estimated 1,800 cheeses produced across the hexagon.
At the helm of the shop, if you’re lucky, will be a fromager-affineur – someone who doesn’t just sell cheese but also ages it to its desired doneness.
And if you’re very lucky, the shop will be helmed by Laurent Dubois, one of four cheese professionals to earn the Meilleur Ouvrier de France distinction in the very first year the prestigious contest was held in the category of fromage.
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