Cheesemonger and affineur since the 1960s, Maison Mons sources, selects, matures, produces, and markets a wide range of high-quality cheeses to delight customers across France and around the world.
Hervé Mons, awarded Meilleur Ouvrier de France, and the entire Maison Mons team invite you to explore both rare cheeses and timeless classics.
Today, Jules Mons, grandson of Hubert Mons, has taken over the reins of the family business. After traveling across France, England, and the United States to deepen his expertise, he is now committed to keeping this passion alive and evolving.
Through his daily work alongside producers, affineurs, and dedicated teams, he strives to uphold the standard of excellence that has built Maison Mons’s reputation.
Between tradition and innovation, our mission remains unchanged : to offer fine cheeses that respect their terroir and the people who produce them.
Maison Mons is a family business that began in the 1960s when Hubert Mons and his wife Rolande started selling cheese at local markets in the Roanne region. Their son, Hervé Mons, continued the family tradition by opening their first cheese shop at Halles Diderot in Roanne.
Driven by a desire to offer the finest cheeses, Hervé sought out the best producers. To ensure exceptional quality, he established affinage caves in Saint-Haon-le-Châtel and rehabilitated the Tunnel de la Collonge, two unique locations where hundreds of cheeses are matured under ideal conditions.
In 2000, Hervé was honored with the title of Meilleur Ouvrier de France (MOF), recognizing his outstanding craftsmanship.
Maison Mons has expanded its presence through boutiques and distributors across France and exports its exceptional cheeses to over 30 countries worldwide, including the United States, Italy, Sweden, and Japan.
In 2016, the company founded the Laiterie de la Côte Roannaise, a dairy production facility using organic milk from local producers to create natural, healthy, and sustainable products.
In October 2020, Hervé Mons furthered his commitment to exceptional terroir by acquiring the Fromagerie des Hautes Chaumes in Sauvain, joining the AOP Fourme de Montbrison.
Refining is a living thing, and therefore an emotion.
3 refining sites
Across France
3 refining sites
Saint-Haon and Sauvain Cellars, Collonge Tunnel
180 different cheeses
Farmhouse cheeses, artisanal
2 production units
Dairy of the Roannaise and Sauvain Coast
1 training center
Mons Training
In 2005, Hervé and his brother Laurent Mons established Mons Formation, a training center specializing in cheese affinage and sales. Their motto, "Learn to Understand," reflects their dedication to educating others about the art of cheese maturation.