In 1910, Henri Androuët opened his crémerie in the rue d’Amsterdam with the idea of introducing the very many cheeses of France to the people of Paris. Funnily enough, it was a roaring success.
Androuët had been born in the city in around 1880 into a family of cheesemongers who had long nurtured a deep appreciation for the country’s dairy traditions. But his pioneering attitude went a step further, transforming this heritage into a celebrated legacy. At the time, regional cheeses were largely confined to their areas of production, so Parisian gourmets were stunned to discover the sheer variety available, as well as the diversity of France’s terroir. His shop soon became the place to go for its unrivalled selection and expertise.
Androuët was also a pioneer in the art of cheese ageing, or affinage, bringing out the unique flavours and textures of each cheese, from nutty Comté to creamy Brillat-Savarin.
After Henri’s death in 1958, his son Pierre took the helm, expanding the Androuët name internationally and penning the Guide to Fromage, a bible for cheese-lovers everywhere. Today, Androuët has shops across Europe, a fitting testament to a man who was not just a cheesemonger but a visionary who revolutionised the way the world sees French cheese.
Thursday, 23rd January, 12:00-13:00 EST
Mark your calendars for a tasteful discussion with Ned Palmer, author of A Cheesemonger’s Tour de France France, as he delves into the world of traditional French cheese and the significance of AOC (Appellation d’Origine Contrôlée). Discover how AOC protects the authenticity and heritage of their production, ensuring it follows traditional methods linked to specific regions. Get your free 30-day trial to France Today Membership and join the event on the 23rd of January.
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