One of the things I enjoyed most in Paris was visiting Place Maubert Market and in particular, being able to indulge in cheese. These three cheeses are from the Gaspar-Vieira stall.
1. Cabécou de Caussade
A goat's milk cheese made using lactic fermentation rather than rennet - a butter-yellow thin rind with soft white markings which when cut reveals
an inner core of white. There's quite a refreshing tang to this cheese that balances its creaminess.
2. Bouchon Lyonnais
Another goat's cheese - presented as a small cylinder - firm to the touch, it has a thin rind - when cut it also reveals and lighter inner core.
As it ages, the cheese gets harder - once again this uses lactic fermentation.
3. Valcrest St-Marcellin
A cow's milk cheese made in the Dauphine province - it has a soft interior and a slightly sticky exterior which shows a delicate white mould over a cream rind.
This unfortunately was devoured way too quickly for me to get any photos of the interior.