Toulouse. The cheese maker leaves his small apartment for Saint-Cyp
“It’s never too late to change your life.” These are the words of Anthony Lefebure, a former railway engineer turned cheesemaker. He had already been talked about when, at the start of his professional retraining, he made his cheeses on the fourth floor of his apartment on rue Saint-Rome in downtown Toulouse.
Today, he has his own premises at 4 Rue Courte, a stone’s throw from the Saint-Cyprien metro station in Toulouse. It is a multifunctional place where the former Parisian flourishes.
A space dedicated to the production of its cheeses as well as a shop to display them. However, Anthony’s main activity remains the animation of workshops. This is why he has set up a reception area for all cheese lovers wishing to get their hands dirty.
“I want to pass on my passion. Cheese making is a meticulous process combining science and craftsmanship.” he insists. He explains that professional retraining can be frightening, especially on a financial level. According to him, determination and the desire to succeed prove that nothing is impossible.
“Of course, I no longer have the same income as when I was an engineer, but today I can proudly say that I exercise a profession which is my passion and that’s all that matters.” expresses the cheese. After dairy and cheese training in Aurillac, he embarked on this new adventure.
From now on, he is a real handyman, he visits his suppliers, he produces, thinks and runs his workshops. “I work a lot more than in my former profession, but it’s a pleasure every day,” he says of it, conveying his satisfaction at organizing his working time as he sees fit. One of his specialties, mozzarella, a melting and subtle recipe, which he is happy to teach to the participants of his workshops.