The galette du Beaujolais comes from the high part of Lyon in the direction of Saint-Etienne.
The galette has a soft, gentle flavour, reminiscent of milk. The consistency of the galette du Beaujolais is runny and it is presented in a round thin birch wood container. It is often eaten with a spoon.
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 - great slabs of wood or straw matting.
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.