A goat cheese from the Burgundy region in France. It is a fresh, creamy cheese with definite tang and a crumbly texture. It is very aromatic and best eaten young; when Charollais is aged, the taste gets more aggressive and the texture drier.
Each Mons cheese is individually "affine" or refined meaning treated according to the technical process that create, ripen and develop cheese: regulated temperature, humidity, position within the different caves, whether the cheese should be kept wrapped or unwrapped, and on what the cheese should rest.
Herve Mons is Meilleur Ouvrier de France 2000.
Herve Mons travels all over France, searching for the best cheeses, particularly from those farmers who are still using traditional methods of production. Then the cheeses are matured in the Mons caves to develop their aromas and taste. This is why today, Maison Mons is the official supplier of the best tables around the world and is recognized as the benchmark in specialty cheeses.