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In the 30 years since opening his first store, Dubois has remained passionate about showcasing the finest traditional cheeses and preserving cheesemaking traditions. “I didn’t think that raw milk cheese and artisanal cheese would have such little support today, and that we as cheesemongers, cheesemakers and farmers would have to fight as much as we do to protect this.”
Dubois is happy to see how artisans, cheesemongers, and experts are increasingly trained and eager to learn more and improve, and he feels social media is essential for sharing knowledge to inform customers and a wider audience.
“For us as cheese ambassadors, social media is both useful and important to communicate our stories, our products, and to promote everyone involved in the chain from farm to plate. And of course it’s useful from a commercial perspective for marketing and sales.”
He’s also pleased with how cheese has evolved in how it’s enjoyed. “Whereas cheese used to be very much on a cheeseboard or used in some regional traditional recipes, it is now everywhere. Cheese is now very present and eaten at all times of day in all manner of recipes, presentations, and creations.”
Innovation and perfecting the art of affinage continue to inspire him, as does exploring different territories for exchanges and research with cheese colleagues. In recent years, he has traveled to Brazil, Japan, Australia, Algeria, and Kazakhstan, just to name a few.
“My goal is to continue learning more about different cultures, and offer guidance and support for those in our industry. I want to diffuse and share the world of artisan cheese, and pass on my humble knowledge of the profession to the young colleagues who come through my fromageries.” A mission that seems impossible to be replaced by AI anytime soon.
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