Affineurs vs cheesemongers
French cheese culture distinguishes affineurs (who age and condition cheese to peak) from fromagers (who sell). The best Paris and Lyon shops do both — they receive young cheese from producers, age it themselves, and sell at peak. This is what separates an exceptional cheese shop from a good supermarket.
Paris
Paris Fromagerie Beillevaire, Laurent Dubois, Marie-Anne Cantin, Quatrehomme — multiple affineurs of national reputation. Saint-Germain historic fromage zone.
Lyon
Lyon Mère Richard at Halles de Lyon, La Mère Léa. Saint-Marcellin and other Auvergne specialties at peak. Lyon's covered market the cheese pilgrimage.
London
London Neal's Yard Dairy (Borough Market and Covent Garden), Paxton & Whitfield (1797), La Fromagerie. Strong British cheese revival — Stichelton, Tunworth, Cornish Yarg. Borough Market the obvious base.
Amsterdam
Amsterdam aged Gouda culture. De Kaaskamer, Kef Kaas. Aged Gouda 3+ years entirely different cheese from the supermarket version.
Madrid
Madrid Quesería Cultivo, Poncelet. Spanish cheese underrated abroad — Idiazabal, Cabrales, Manchego at age 12+ months.
Strategy
Vacuum-pack for transport. Many shops offer this free. Hard cheeses travel well in checked luggage; soft cheeses need cool transport (insulated bag, 4–6 hours max).