Cheese lovers enjoy milk cheese of guarented origin. In French supermarkets, huge cheese counters are quite a sight. Bajolet, who used to be the head of a Leclerc hypermarket dairy produce departement for over 6 years. Today, he manages his own dairy in Paris 10th district. Clients don't want to wait, and self-service buying is impulsive.
People only care about the price of already packaged slices.
On the other hand, Claude Barjolet favours traditionally sold cheese. Today, this experienced man fully carries on his job. A professional cheesmonger, thanks to his know-how and to his presence in the shop, can sell any fresh product, while standing apart from mass distribution systems. Here, I offer my clients as many farm products as possible, plus Dutch cheese, such as old Gouda. I buy small quantities of cheese, in order to keep it splendid.