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20 Best Food Tours in Paris | Condé Nast Traveler
"Taka & Vermo prioritizes cheeses made with raw milk, cheeses made by traditional methods, and cheeses from artisanal producers, but it also offers some modern house creations, including a fresh goat’s cheese topped with yuzu confit and lime zest. An on-site cave for affinage (cheese ripening and aging) allows the cheesemongers to be more creative with their stock. Evening classes—including one about pairing sake and cheese—underscore the shop's commitment to pushing the envelope." - Catherine Down, Lindsey Tramuta
