Images: Smelly Cheese Shop
This January the Adelaide Central Market is set to welcome renowned French cheesemonger, Laurent Dubois, as he provides local connoisseurs and food lovers a special opportunity to learn from the pros. The acclaimed Parisian will grace the Smelly Cheese Shop on 17th and 18th of January 2025, from 10am to 12pm, ready to answer all you most dire questions, no matter how cheesy.
Dubois, dubbed as the Best Cheesemonger in Paris and a recipient of the prestigious Meilleur Ouvrier de France (MOF) title, represents the pinnacle of cheese expertise. The MOF title, recognising the Best Craftsman in France, was awarded to Dubois in the year 2000, placing him among the elite in French culinary arts.
During his appearance, Dubois will be available to answer all kinds of questions related to cheese – no query is considered too complex or trivial. This event not only offers insights into the world of cheese but also provides an occasion to fine-tune French language skills, particularly in pronouncing the intricate names of various French cheeses. Adding to the European flair, attendees will also enjoy tastings of Champagne.
Valerie Henbest, owner of the Smelly Cheese Shop and a former Paris resident, holds Dubois in high regard. Her admiration for Dubois stems from her own profound love for cheese, which was easily nurtured in a city dotted with numerous cheese shops. Dubois’ four cheese shops in Paris are well-known among cheese enthusiasts and are recognisable to anyone searching for quality cheese in the French capital.
Dubois’ journey into the world of cheese began in his family-run cheese shop just after WWII and was deeply influenced by his father, a specialist in Pelardon, a small goat’s cheese from the Cévennes region. By the late 1980s, Dubois was ready to delve deeper into the cheese domain. He embarked on a comprehensive study tour across France, learning the intricate details of cheese production from collecting milk to the maturation process.
In 1996, Dubois took over his father’s shop in Paris and transformed it into a hub for cheese enthusiasts, choosing to focus solely on cheeses and eliminating deli lines. His dedication to the craft and his innovative approach to cheese handling and storage saw his collection grow from 50 varieties in the late 1990s to over 250 today.
Dubois is a keen supporter of raw milk cheeses, firmly believing that they best convey the essence of where they originate from. He personally knows all his suppliers and makes regular visits to ensure quality and authenticity in his offerings.
Pictures: Laurent Dubois and Smelly Cheese Shop director, Valérie Henbest.
This event at Adelaide Central Market is a rare chance for the local community to interact directly with a master of the cheese craft. Whether you are a budding cheesemonger, a gastronome, or simply curious about the complexities of cheese, this encounter promises to be educational and enjoyable.
For more information, click here.
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