Thanks to a Boulonnais, M.Philippe Olivier: Japan wakes up to French cheeses

The future belongs to those who dare. What master cheesemaker Philippe Olivier has just achieved is exemplary, and should be known to encourage other entrepreneurs to take the plunge. He has just returned from Japan. It didn't cost him a penny. He awarded contracts that have enabled him to create two jobs. It's not much, but it's a lot. For his part, he has secured a not inconsiderable increase in sales. And, it has to be said, he has also served the cause of our country. His is quite a story. Judge for yourself.

Philippe Olivier has forged a solid professional reputation. All in all, there are fifty master cheesemakers in Europe. Our Boulonnais is the vice-president. His reputation has spread beyond the limits of our good city. And so it was that the Japanese company Chesco, through the French embassy and Sopexa (the propaganda company for French agricultural products worldwide) got in touch with him. Realistic and efficient, the Japanese took charge of his trip.

What are you doing in these cellars?

He gave seven talks to restaurateurs eager to adopt European tastes and include French cheeses on their gourmet menus.

Four conferences in Tokyo, two in Osaka, and one in Hong Kong on the way back, as Chesco also deals with China. An unprecedented success, it has to be said. The Japanese, who never ask questions of speakers at conferences, were inexhaustible. This had never happened before in Japan!

Chesco, Japan's biggest cheese importer, had, with Philippe Olivier, played the winner. Philippe Olivier had prepared his case: a choice of five basic cheeses: Coulommiers, Roquefort, Comté, Chaource and Vacherin. A choice of wine to go with them, and above all in harmony with the famous Beaujolais nouveau that is literally invading Japan.

Chesco had even issued an "attestation" diploma, in gold letters, to restaurateurs who had followed the school of Philippe Olivier, who had prepared an illustrated leaflet on his cheeses. It will be distributed in 400,000 copies.

Japanese TV channels have devoted major programs to him.

The impact was total and long-lasting. Philippe Olivier is now the only cheesemaker to be introduced in this country.

Spin-offs in Boulogne

Until now, Japan has only known two French cheeses shipped in tin cans - honest cheeses, to be sure, but lacking the flavor of well-aged cheeses. Chesco is a company that also sells by mail order these high gastronomy products prepared by Philippe Olivier.

From now on, 1,000 boxes of five cheeses will be regularly flown from Boulogne to Japan and Hong Kong, in isothermal containers, set at 8°. From Boulogne to a restaurant table in Osaka or Tokyo, or to a private customer, it will take exactly four days, including the time required for customs formalities.

Very methodical, very organized, the Japanese, thanks to our "ambassador", have discovered other types of cheese than Brie or Camembert, which they have started to make in their own way, which is not unpleasant but still not as good as "made in France".

By focusing on our traditional cheeses made by artisan farmers and matured according to the rules of the art, Philippe Olivier has won a great game.

He admired Japanese precision: he'd asked for a whole series of French loaves to make his presentations, and all sorts of foliage too. At the appointed hour, he had them. It was fabulous.

He spent eight dreamlike days there. He took remarkable care of his business. But above all, he led by example. Audaces Fortuna juvat.

Directed by La Voix du Nord

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