Pascal Beillevaire

Very friendly service. I ended up just buying a wheel of Brie encased in pastry dough to take home and heat in the oven! It is delicious and a very good price at 3,33 €.

Es mi tienda de referencia en París de quesos. Pequeñita, agradable, muy pulcra y con una variedad cuidada de queso.
El maestro quesero no habla ingles, pero cualquiera de los chicos más jóvenes se desenvuelven a las mil maravillas.
Sobre precios, es media, ni excesivamente caros ni excesivamente baratos. Por desgracia el lunes por la mañana cierran, así que si los quieres dejar para última hora para no apestar el apartamento u hotel, ten este factor en cuenta.
Muy recomendable.

As I sit in my NYC apartment writing this review the only thing that I can think about is the butter from Pascal Beillevaire. It’s salty and perfect.
If you serve it on on a fresh baguette from the bakery down the street you will never leave Paris.
Oh and their cheese are equally amazing but it’s all about the butter.
Tip for English Speakers… learn a few basic words in French before you venture in. Knowing cow, sheep, goat etc. guaranteed that we left with cheeses that we loved.

This is by far my favorite fromagerie in Paris. Pascal Beillevaire sells some amazing butter, yogurts, fresh eggs, and of course cheese.
I can’t get enough of their demi-​sel croquant unpasteurized butter. Riddled with flecks of salt, this butter melts in your mouth or equally on a piece of toast. I have a friend who loves this butter SO much that she admits she could probably eat it by itself.
They have a large selection of cow, sheep, and goat milk cheese. Not enough can be said about unpasteurized cheeses and butter. I’ve sampled the comté, brie, fruit filled chevre, saint-​maure, butter, and yogurts, all of which are of exceptional quality. True, it is a bit pricier than your monolithic grocery store, but as in most cases, you get what you pay for.
This small shop on Rue Saint Antoine was manned by two people when I stopped in. The woman quickly stopped what she was doing (cutting up slices from a large round of cheese), to help me. I purchased two small beurre cru demi-​sel croquant and asked her to put them in a sous-​vide sack (under vacuum). She returned a few minutes later to ring up my purchase. I was pleasantly surprised that she didn’t charge me for vacuum packing my butter; it usually costs an extra euro.
The company has several locations around Paris. I’ve been to a few and the service has always been great.