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".