Portrait of Philippe Olivier
Philippe Olivier honed his skills within the family, but also thanks to a handful of outstanding apprentice bosses.
Far from being a mere observer, Philippe Olivier makes a daily contribution to the cheese-making cause. Rather than quantity or tonnage, he prefers to work with small-scale producers located in a natural, unspoilt environment, with the aim of producing small quantities of very good cheese, quite simply.
Far from being a mere observer, Philippe Olivier makes a daily contribution to the cheese-making cause. Rather than quantity or tonnage, he prefers to work with small-scale producers located in a natural, unspoilt environment, with the aim of producing small quantities of very good cheese, quite simply.
Cheese is his passion. We'd listen to him talk about it for hours!
In fact, his lectures on the art and culture of cheese are in demand the world over.
Honorary Master of Cheese and Master Cheesemaker of the Guilde Internationale des Fromagers, Philippe Olivier was elected Best Cheesemaker of France in 1996 (Rabelais Trophy) and 2005 (Pudlo Trophy). He is also a founding member of the Cercle des Fromagers-Affineurs and was President of Fromagers de France (2010-2015).
Recognized professionally by his peers, Philippe Olivier was also a member of the Club de la Table Française and the Institut National des Appellations d'Origine.
He is now in "professional retirement", continuing his work by writing notes and, above all, books to share and safeguard all the knowledge he has acquired over "a Life of Cheese", as he likes to say himself!