{"id":50407,"date":"2026-01-20T10:39:00","date_gmt":"2026-01-20T15:39:00","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=50407"},"modified":"2026-01-28T15:24:13","modified_gmt":"2026-01-28T20:24:13","slug":"cheese-cave-france-all-you-can-eat","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/travel\/cheese-cave-france-all-you-can-eat\/","title":{"rendered":"Is This Cheese Cave the Best in France?"},"content":{"rendered":"\n

In Bordeaux, there\u2019s an all-you-can-eat cheese cave with over 100 cheeses<\/h4>\n\n\n\n
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The historic stone cellar beneath Baud et Millet was once a Bordeaux storage cave. Photograph supplied by Baud et Millet.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

My first visit to Bordeaux, France, was nearly a decade ago, and I remember it very well. It was my first encounter with Baud et Millet, an unassuming little restaurant tucked away on Rue Huguerie. It was almost kitschy in a knowing way. I prefer it like that\u2014a discovery you should make on your own cheese-loving time.<\/p>\n\n\n\n

Let me rephrase: There\u2019s a cheese cave in the basement, complete with a cow-mooing sound machine. It was one of the most memorable cheese expeditions of my life\u2014so memorable that it lured me back to Bordeaux again (and again, and again). OK, yes, the wines are exceptional and I\u2019m completely smitten with the city itself, but this dimly lit cellar where cheese dreams come true is what keeps me coming back.<\/p>\n\n\n\n

There\u2019s something almost ritualistic about the Baud et Millet experience. You settle into your seat upstairs, make a selection from a sizable wine cellar (like a crisp Bordeaux blanc or Jura white to balance the fat in the cheeses to come) and then: the moment. The server hands you a plate and a knife, gestures toward the stone steps leading down, and says those magic words: \u201cAllez-y, la cave vous attend.\u201d The cave awaits you.<\/p>\n\n\n\n

What lies below is a cheese paradise. \u201cThere are more than 100 cheeses from all over France,\u201d says Fran\u00e7oise Loison, who owns the restaurant with her husband, chef Xavier Brung. The collection focuses on denomination-of-origin cheeses made from the raw milk of cows, goats, and sheep, with no industrial processing. Each represents a different village, terroir, and story. It\u2019s geography you can taste, a tour de France that requires nothing more than a good knife and questionable judgment about portion control.<\/p>\n\n\n\n

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When Xavier Brung took over in 2009, he expanded the cellar from around 60 cheeses to over 100. Photograph supplied by Baud et Millet.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

Founded in 1986 by G\u00e9rard Baud, Baud et Millet was the first Bordeaux restaurant dedicated to cheese and wine pairings. Since 2009, Brung and Loison have been at the helm, expanding Baud\u2019s original vision. \u201cWe continue to develop cheese and wine tastings with charcuterie, as well as fondue, Mont d\u2019Or, and many other cheese dishes, alongside traditional cuisine from the terroir,\u201d says Loison.<\/p>\n\n\n\n

In the temperature-controlled cellar, the most popular cheeses among guests tend to be those from the Massif Central region: Cantal, Saint-Nectaire, and Murol. But there are plenty of unusual options, too\u2014like the Brie Noir, \u201crare, with three years of maturation,\u201d according to Loison\u2014or the Gaperon: \u201ca very old little round cheese with pepper and garlic.\u201d<\/p>\n\n\n\n

For approximately $42, the all-you-can-eat option remains one of France\u2019s best-kept secrets. You can descend into the cave as many times as your dignity allows, and dignity becomes negotiable when you\u2019re faced with perfectly aged Roquefort and creamy Camembert de Normandie. Brung\u2019s personal favorite? \u201cThe famous Comt\u00e9, 24 or 30 months maturation,\u201d while Loison prefers a creamy, young, and mild goat cheese like Sainte-Maure de Touraine.<\/p>\n\n\n\n

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Baud et Millet\u2019s subterranean cellar has been home to Bordeaux\u2019s most impressive collection of cheeses since 1986. Photographed by Jessica Calvo.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

On my most recent visit in November 2025, I ate myself silly (again). This time, I skipped the all-you-can-eat option and chose the Tour de France\u2014which, funnily enough, featured only 10 cheeses\u2014and let the waiter choose for me. My plate arrived with Selles-sur-Cher, Cab\u00e9cou, Brique \u00e0 l\u2019Ail des Ours, Ossau-Iraty, Brillat-Savarin, Neufch\u00e2tel, Maroilles, Munster, Roquefort, and Bleu de Laqueuille. And yes, I devoured a melty, creamy, perfect Mont d\u2019Or round for my \u201cmain dish.\u201d I\u2019m not alone in my cheese enthusiasm\u2014Baud et Millet serves around 5,500 pounds of cheese annually.<\/p>\n\n\n\n

The ritual never gets old: a descent into the cool cellar, the overwhelming moment of choice as you examine the landscape of possibilities, the careful cutting (the staff will gladly teach you proper technique), and the triumphant return upstairs with your bounty. Some cheeses are creamy and mild, perfect for beginners; others are so funky they could clear a room (looking at you, \u00c9poisses!)\u2014and I mean that as the highest compliment. With more than 350 AOC and AOP cheeses produced across France, Baud et Millet\u2019s selection offers a compelling snapshot of the country\u2019s prowess.<\/p>\n\n\n\n

After 30 years of success in their vaulted cellar, Loison and Brung have opened Le Bis, a smaller sibling in Saint-\u00c9milion and the only cheese restaurant in the medieval village. With a cozy atmosphere, a fireplace, and a cupboard with 50 cheeses from across France, it offers the same spirit in a more intimate setting, although Baud et Millet will always be my number one. After all these years, I still get that same thrill walking down those stone steps.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

My first visit to Bordeaux, France, was nearly a decade ago, and I remember it very well. It was my first encounter with Baud et Millet, an unassuming little restaurant tucked away on Rue Huguerie. It was almost kitschy in a knowing way. 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