The Cap Blanc-Nez cremet
There's no need to introduce Philippe Olivier anymore, except to mention a double appellation that sums up his personality and his approach: Master Cheesemaker of France and Artisan Refiner. If the master has risen to the highest level, to the point of having his name engraved in the pantheon of gastronomy, it's because he has remained an artisan, that is, an artist in perpetual pursuit of perfection.
Philippe Olivier has long been a champion of regional cheeses. This passion is expressed in his incessant promotion of local products, which are set out in a brochure he publishes himself. It also manifested itself five years ago in the creation of "Vieux Boulogne", a pressed, washed cheese made with Saint-Léonard beer, which happily joined the twenty or so cheeses from Nord-Picardie, "a land of intense culinary and cheese-making activity". Philippe Olivier reunited with his then accomplice, Antoine Bernard, a young local cheesemaker, to compose a new score on the major world: the "Cremet du Cap Blanc-Nez", a washed pressed cheese with Saint-Léonard beer, which happily joined the twenty or so cheeses of the Nord-Picardie region, "the chosen land of intense culinary and cheesemaking activity". Philippe Olivier reunited with his partner of the time, Antoine Bernard, a young local cheesemaker, to compose a new score on the major world: "Cremet du Cap Blanc-Nez".
Light but assertive
It took eight months and some fifteen trials to perfect this cousin of Chaource, whose acidity it lacks, and which is similar to Brillat-Savarin, but stronger, and to Neufchatel, but less salty. Cremet du Cap Blanc-Nez" comes from a noble lineage absent from the Nord-Pas-de-Calais region: a creamy, bloomy fresh cheese.
In the finesse of its conception, the light salting of the cape's pastures consolidates its personality; its light but assertive taste should please everyone, especially if it's supported by a piece of toasted walnut bread. Accompanied by a glass of champagne, it's sublime; with a good, refreshing white wine (a Bourgogne Aligoté, for example), you're sure not to give it away. This artisanal creation has entered English production and will be ramping up to two hundred cheeses by the holiday season.
With Philippe Olivier's shops in a dozen countries, including Japan, Boulogne's name was already on all the world's top tables: the name of Cap Blanc-Nez will soon join it.
Directed by La Voix du Nord
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