The first aging cellars, built by Hubert Mons—father of Hervé and founder of Maison Mons—were long the cornerstone of our craft. These traditional cellars, located in Saint-Haon-le-Châtel, provided ideal conditions for aging our cheeses, bringing out their full excellence.
In 2016, Hervé Mons rebuilt these cellars, creating a unique and innovative concept. This exceptional place perfectly embodies the philosophy of our house: using technology to serve tradition and elevate the flavor of cheese.
Our caves house more than 250 cheeses in continuous maturation, enabling us to meticulously control, care for, and monitor our products. Maturation is a crucial step in revealing a cheese's quality and characteristics, developing its texture, aromas, and rind.
Maturation results from a complex alchemy between environment, location, time, and the specific care given to each cheese. This process allows each cheese to express its unique personality.
Our cheeses are primarily made from raw milk and come from farm or artisanal productions. Our selection is tied to seasonality and the maturation time required for each cheese to reach its full flavor potential.