MONS

It all began in 1964, when Hubert Mons and his wife Rolande took to the markets of the Roannais to sell cheeses chosen with the greatest care. From that first step grew a family calling passed down across three generations. Their son Hervé Mons, named Meilleur Ouvrier de France in 2000, raised the Maison to the rank of an international benchmark in the art of affinage.

In the heart of the Loire, at Saint-Haon-le-Châtel, Maison Mons watches over exceptional cellars and has brought new life to the former Collonge railway tunnel, which became in 2009 a natural cellar where hundreds of cheeses ripen in ideal conditions. True to traditional affinage methods, the house guides each cheese to the full flowering of its aromas, selecting the milk, the gesture and the precise moment.

At Les Halles de Lyon Paul Bocuse, Maison Mons carries this craft closer to the connoisseur. At the shop and at the Cheese Bar alike, the team gladly shares the story of every piece, its pairings and its ideal moment to be savoured. Here you discover a living selection of farmhouse cheeses from all across France, presented at the peak of their maturity.

The Cheese Bar invites you to sit down with the seasons, around a generous raclette, a fondue or a runny Mont d'Or in winter. A convivial, Lyonnais way to celebrate a cheese heritage upheld with rigour and passion.