Ivan Larcher graduated from ENIL (the National Dairy School of Surgères, France) in 1999. He then joined the Rhodia Food Company to work as technical consultant in North East Asia for two years. Returning to France in 2001, Ivan then worked as a production manager in a goat cheeses factory near the Loire Valley for over a year and then joined the Carmejane Cheese Centre - the Farmstead and Artisan Cheese training institute located in Provence - to work as Education Manager and technical consultant until 2006, when he launched the Larcher Consulting company. Since then, Ivan has provided technical support and training for farmstead and artisan cheese makers in the USA, Canada, Europe, Middle East, and Australia.
In 2013 Julie and Ivan Larcher decided to reduce Ivan's international travel and so built their own cheese making operation on their farm, l'Or Blanc ('White Gold') located on the northern outskirts of France's Massif Central. In order to be in total control of the milk quality entering the cheese vats, they have established a herd of 10 Jersey heifers on 35 hectares, refusing to use any type of fermented food in the animal's feed. The particular composition of the Jersey milk permits them to produce butter and cream, set and stirred yogurts, lactic soft and hard cheeses. Commercial production started early May 2014.
In the United Kingdom, Ivan has organised courses with the Specialist Cheesemakers' Association and Duchy College. He also works closely with individual dairies and groups of artisan cheesemakers.