After a degree in agronomy, Pierre set up a dairy sheep and goat farm before returning to city life five years later to work for the prestigious Parisian cheesemonger Androuet. Then, in 2015, he quit and hit the road with a backpack and a map of the 45 or so Appellation d’origine protégée (AOP) cheeses of France. He turned up at farms, offering to work in exchange for instruction in cheesemaking. His blog documenting the journey went viral, laying the foundations for what would become his pioneering urban cheese shop, La Laiterie de Paris.
