Solicited by many French and foreign food connoisseurs, Philippe offers his expertise, as a cheese aging consultant, to the projects of each one :

• Assistance with the installation and operation of cheese-aging cellars: design and technical management of a cheese-aging cellar;
   
• How to develop the affinage process: From the basics including milk types, textures and flavours to the more complex facets of cheese-making and tasting;
   
• The way of laying out cheeses in the store: presentation of various cheese types, origins, terms and words using in the world of fine cheeses, cheese tasting, refrigeration, cheese cutting and more;
   
• Design and realization of cheese boards for all kind of events;