Roots and a vision:
First a cheese maker, who was honoured with the award ‘Premier Ouvrier de France’ (best craftsman in France) and who then went on to become an acknowledged expert affineur, Hervé Mons explains his roots: "I learnt all the essentials about making cheese from my father who was a cheese maker who specialised in producing a range of Auvergne cheeses which he matured then sold on the markets in and around Roanne. We all know that the best way of creating something that will last is to sell good products; I wanted to work with producers directly so that I could establish a relationship of trust with those who would become my partners. I wanted to produce cheeses which fully express the terroir where they come from."
Hervé Mons: " I fight to ensure that cheeses are still imprinted with the memory of their terroir’s milk and good farming practice. A cheese that has been properly matured will give the very best texture, taste and flavour".
Keeping the tradition of farm-produced cheeses going:
"It all starts with the milk": the example of farmhouse Saint-Nectaire that used to be made with unpasteurized milk from Salers cows was the benchmark. The current PDO (Protected Designation of Origin) now allows milk from other breeds of cows to be used. Hervé Mons disagrees with this approach, so he works with the two remaining producers in the Auvergne who still make farmhouse Saint-Nectaire using milk from Salers cows, namely the Bapt family and the Verdier family. Once the milk has been collected, the cheese is made straightaway.