Paris 10 · Authentic
A cutting-edge fromagerie in the Faubourg Saint-Denis where traditional French cheesemaking meets Japanese creativity across 200 raw-milk references.
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Over 200 farmhouse and raw-milk cheeses from small French producers, plus innovative preparations that blend French tradition with Japanese creativity.
At Taka & Vermo, the 'food' is cheese in all its glorious diversity—from delicate fresh chèvres to powerful washed-rind varieties, from creamy triple-crèmes to crystalline aged mountain cheeses. The selection spans the entire French cheese landscape, with Laure Takahashi and Mathieu Vermorel sourcing exclusively from small-scale producers who practice traditional methods and prioritize animal welfare. Every cheese is made from raw milk, preserving the complex flavors and terroir that pasteurization would diminish.
The duo's commitment to proper aging sets their offerings apart. In their temperature- and humidity-controlled cellar (9°C, 90% humidity), they carefully mature each cheese to its optimal point—a level of attention that transforms good cheese into exceptional cheese. This means you're not just buying cheese; you're buying cheese at precisely the right moment in its development, when flavors have deepened and textures have reached their ideal state.
While traditional French cheeses form the foundation of their selection—think perfectly aged Ossau-Iraty, luxurious Brillat-Savarin, and creamy Gorgonzola—Taka & Vermo's creative preparations showcase Laure's Japanese heritage and the couple's innovative spirit. Their fresh goat cheese with candied yuzu (€5.10 per piece) introduces bright citrus notes that complement the cheese's tangy freshness. The Gruyère with sweet woodruff (€38.50/kg) adds subtle herbal complexity to the nutty alpine cheese. Saint-Nectaire with Sansho pepper (€38/kg) brings a gentle, tingling heat that enhances rather than overwhelms the cheese's earthy character. Other inventive creations include Brillat-Savarin enriched with bottarga's umami depth, Saint-Félicien brightened with kumquat, and the rare Azzurra goat's milk Gorgonzola (€45.80/kg) with its distinctive blue veining.
Prices range from €6.80/kg to €45.80/kg, reflecting the quality of production and the rarity of certain varieties. The shop also offers complementary products—carefully selected wines, charcuterie, and other fine foods that enhance the cheese experience. For special occasions, the team creates custom cheese platters that showcase the best of their selection, tailored to your event's needs and your guests' preferences.
Whether you're seeking a weeknight cheese course, building the perfect plateau for a dinner party, or exploring new flavor territories, Taka & Vermo provides both the products and the expertise to elevate your cheese experience.
An intimate, welcoming cheese shop where passion for artisan fromage meets approachable expertise and neighborhood warmth.
Taka & Vermo cultivates an atmosphere that's both professional and genuinely welcoming—a place where serious cheese expertise never feels intimidating. The shop operates with the friendly, unpretentious energy of a neighborhood favorite, where Laure and Mathieu's enthusiasm for their craft is infectious. You'll find yourself drawn into conversations about aging techniques, producer stories, and flavor profiles, with the team eager to share their knowledge and help you discover new favorites.
The space feels intimate and focused, with all attention centered on the cheese itself. There's a sense of discovery here—whether you're examining a wheel of aged Comté or sampling one of their creative preparations, you're encouraged to engage with the products, ask questions, and learn. The vibe is that of a specialty shop run by true artisans who take pride in their work but never lose sight of the simple pleasure that good cheese brings.
Despite its small size, the shop buzzes with the energy of the diverse Faubourg Saint-Denis neighborhood. Regulars stop by for their weekly cheese fix, while curious newcomers discover the difference that careful sourcing and proper aging make. The atmosphere balances reverence for traditional cheesemaking with an openness to innovation—a reflection of the founders' own philosophy. It's the kind of place where you come for cheese and leave feeling like you've gained both knowledge and a connection to a wider community of producers and cheese lovers.
A compact, functional cheese shop where the product takes center stage in a clean, minimalist setting designed for optimal cheese presentation.
Taka & Vermo's décor embraces a utilitarian aesthetic that prioritizes function and product display over decorative flourishes. The mini-shop centers around a professional cheese counter where the carefully curated selection is presented with the attention it deserves. The space is designed to maintain optimal conditions for cheese storage and display, with clean lines and a practical layout that allows customers to view and access the extensive collection.
The color palette remains neutral and understated, ensuring that the visual focus stays on the cheeses themselves—from the pale ivory of fresh goat cheese to the deep golden hues of aged alpine varieties and the distinctive blue-green veining of the gorgonzola. Refrigerated display cases maintain proper temperature and humidity, while allowing full visibility of the products. The overall aesthetic is that of a serious, professional fromagerie where every design choice serves the primary purpose of preserving and presenting exceptional cheese.
The compact space is efficiently organized to accommodate the impressive range of 200+ references without feeling cluttered. Shelving displays complementary products—the fine foods and wines that pair with the cheese selection—while maintaining the shop's clean, focused atmosphere. The décor communicates expertise and quality through its very simplicity, letting the craftsmanship of the cheese and the knowledge of the proprietors speak for themselves rather than relying on rustic props or elaborate staging.
A rare fromagerie with on-site aging cellars and Japanese-French fusion cheese creations that you won't find anywhere else in Paris.
Taka & Vermo stands apart from typical Parisian cheese shops in several distinctive ways. First, their on-site aging cellar—maintained at precisely 9°C with 90% humidity—allows them to control the maturation process themselves rather than simply purchasing pre-aged cheese. This hands-on approach to affinage means they can bring each cheese to its optimal ripeness, a level of involvement that's increasingly rare in urban cheese shops.
Second, the creative cheese preparations that blend Laure Takahashi's Japanese heritage with French cheesemaking traditions are genuinely unique. These aren't arbitrary flavor combinations but thoughtful pairings that draw on Japanese ingredients like yuzu, Sansho pepper, and bottarga to create new taste experiences while respecting the integrity of the base cheese. You won't find these specific preparations elsewhere—they're exclusive to Taka & Vermo.
Third, the shop's commitment to sourcing exclusively from small producers who practice traditional methods and prioritize animal welfare reflects a values-driven approach that goes beyond simply selling cheese. With over 200 raw-milk references, the breadth of their selection rivals much larger establishments, yet everything is carefully curated rather than simply comprehensive.
Finally, the combination of retail sales, tasting workshops, custom event platters, and delivery services makes Taka & Vermo more than just a shop—it's a complete cheese resource. Whether you're a curious beginner attending a workshop or a serious collector seeking rare varieties, the team provides the expertise and products to support your cheese journey at every level.
Visit on weekday mornings for the best selection and personalized service, and don't hesitate to ask for samples of their creative preparations.
To make the most of your Taka & Vermo experience, timing matters. Weekday mornings, particularly Tuesday through Thursday between 9:00 AM and noon, offer the fullest selection and the most opportunity for unhurried conversation with Laure and Mathieu. Saturday afternoons can get busy with neighborhood shoppers, though the energy is part of the experience.
Don't be shy about asking for samples, especially of their creative preparations. The team understands that flavors like yuzu or Sansho pepper might be unfamiliar, and they're happy to let you taste before committing. This is particularly valuable for the higher-priced specialties—a small sample can help you decide if the Azzurra goat's milk Gorgonzola at €45.80/kg is worth the investment for your palate.
If you're interested in their tasting workshops (€70), book in advance as spaces are limited. These sessions provide deeper insight into cheese families, aging processes, and pairing principles—knowledge that will enhance every future cheese purchase.
For special events, contact the shop well ahead of time to discuss custom cheese platters. The team can create selections tailored to your guest count, budget, and preferences, and their expertise ensures a balanced plateau that showcases different milk types, textures, and flavor profiles.
The shop offers delivery via Chronofresh service, which is particularly useful if you're planning a dinner party and want to ensure your cheese arrives in perfect condition without the risk of temperature fluctuations during transport. Alternatively, in-store pickup allows you to collect your order at your convenience.
Finally, follow their Instagram (@takavermocheeseshop) and Facebook pages to stay informed about new arrivals, seasonal specialties, and any special events or promotions. The world of artisan cheese is dynamic, with availability changing based on production cycles and aging schedules, so social media keeps you connected to what's currently exceptional.
Fresh goat cheese with candied yuzu, Gruyère with sweet woodruff, Saint-Nectaire with Sansho pepper, Azzurra goat's milk Gorgonzola, Brillat-Savarin with bottarga, Saint-Félicien with kumquat, Creamy Gorgonzola, Ossau-Iraty
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