Cheese From The Masters At Philippe Olivier During The Prix de l’Arc de Triomphe
For a hundred years, the know-how of Cheese making has been passed on in this family, from generation to generation. For three Generations, the Olivier family has been working with milk, cream and cheese.
“Authentic cheese... quite simply and naturally” is the philosophy that the Olivier family believes in. When it comes to refining of cheese, the working conditions play a very important role. The choice of cellar, recreating the almost historic conditions in which the cheese will thrive. Quality of the stone and wood on which the cheese sits, cut in a rising moon shape so that the sap, which continues to circulate, aids the refining process. Humidity, temperature, density and light, every detail is important.
The cellar man's actions do not necessarily guarantee success. Observation, humility and experience complete the work done in the cellar. Cheese also has daily needs. When needed, it must be cleaned, turned over, brushed down, ventilated, pampered... The amount of time spent in the cellar is long and varies: units of measurement change. In days, weeks, months or even years for certain exceptional types of cooked pressed cheese.
Monsieur Olivier's cheese has a special position of honor at the Panoramic Restaurant (Chantilly Racecourse) during the Prix de l’Arc de Triomphe weekend.