To fully appreciate the exotic results of turning goat- sheep- and cow's milk into cheeses, check out this Rive-Gauche fromagerie, run by one of the most respected cheese experts in Paris, Marie Quatrehomme. Personally, I appreciate a lot her reblochon, comté fruité, tête de moine and camembert.
Enjoy your cheese with a rustic baguette and some white wine. The latter often matches cheese better than red wine. Camembert, for instance, tends to give a "metallic" taste to red wine whilst it goes perfectly together with white.
62 rue de Sèvres (métro Vaneau, line 10)