Laiterie La Chapelle

The food at Laiterie La Chapelle centers entirely on dairy products, but within that focused category, the range and quality are exceptional. Every item begins with raw milk from carefully selected farms across the Île-de-France region, ensuring traceability, freshness, and authentic terroir expression in each product. The fromagerie's signature offerings are its three tommes: La Chapelle, Dormoy, and Pajol. These semi-hard cheeses represent the pinnacle of the dairy's craft, each wheel aged to develop complex flavors that balance creamy richness with subtle nutty and earthy notes. The tomme-making process requires precise temperature control, careful salting, and patient aging—skills the cheesemakers have mastered through dedication to traditional methods. The tomme à l'ail des ours showcases their creativity, incorporating foraged wild garlic into the cheese for a distinctive aromatic profile that captures springtime in the Île-de-France forests. The "cheddar de derrière les fagots" demonstrates the dairy's technical versatility, applying French artisan methods to this English cheese style. The result is a product that respects cheddar's characteristics while expressing the unique qualities of local milk and French savoir-faire. Fresh dairy products form another essential category. The artisanal yogurts change with the seasons, reflecting ingredient availability and the cheesemakers' creative impulses. The yaourt au poivre de Timut stands as a signature creation—a bold pairing that balances yogurt's creamy tang with the citrusy, slightly numbing qualities of this Himalayan pepper. The generous 400-gram format makes these yogurts substantial enough to share or enjoy over multiple servings. Goat cheeses, available for order on Thursdays, add another dimension to the offerings. These fromages de chèvre range from fresh and mild to aged and complex, showcasing the different flavor profiles achievable with goat's milk. The ordering system ensures freshness while allowing the dairy to manage production efficiently. The épicerie fine section complements the dairy products with carefully curated artisanal goods that share the same commitment to quality and local production. These items are selected to pair well with the cheeses and yogurts, creating complete tasting experiences. What distinguishes all these products is their authenticity. These aren't industrial dairy items produced at scale and shipped from distant factories. Each batch reflects the season, the specific milk delivery, and the cheesemaker's decisions on that particular day. This variability isn't a flaw—it's a feature, proof that you're experiencing real food made by hand in small batches. The pricing reflects the quality and labor involved: tommes range around 26-27 euros per kilogram, positioning them as premium artisan products while remaining accessible for regular enjoyment rather than rare-occasion splurges. The yogurts at 4.50 euros for 400 grams offer exceptional value for handcrafted dairy products made from raw milk.