As almost goes without saying, the cheeses served at Taillevent are all artisanal or fermier (farmhouse) cheeses made from raw milk.

"I have always been wary of cute cheeses, suspecting that what they boast in geometric novelty they must lack in character. The modest, lovely round of a Livarot or Saint-Nectaire...is my favorite shape in a cheese, being the most humble and pastoral to the eye, and the easiest to cut and eat."

- A Meal Observed, p. 153