1924

Created by Maison Mons, the 1924 is a bold expression of the Massif Central’s cheesemaking heritage. It blends the strength of ewe’s milk with the smoothness of cow’s milk, bridging the cultures of Roquefort and Bleu d’Auvergne. Its blue-veined ivory paste matures slowly in humid cellars, developing a dense yet melting texture. On the palate, noble mushroom and roasted hazelnut notes unfold into a long, milky finish. Serve at room temperature with rye bread and a glass of Sauternes or Cahors to reveal its full depth.