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Maturing cannot be understood without a profound knowledge of cheese. Cheese results from two transformations: first the transformation of milk into curds then that of curds into cheese, the second transformation, in French, is called “Affinage.”


Affinage enables to develop textures, aromas, flavors and rinds. Without the maturing process, the uniqueness and characteristics of each cheese cannot be revealed. As far as Hervé Mons is concerned, this is his definition of the maturing process : "Maturing results from a complex alchemy between atmosphere, place and time."


Herve Mons was awarded by the famous French title "Meilleur Ouvrier de France" in the cheese category in 2000.