MEETING
with
Mons cheese factory, saint-haon-le-châtel
Excellence of gesture rather than honors. Hervé Mons says he belongs to the great community of craftsmen and workers, that of carpenters, stone cutters and boilermakers. This local boy, always wearing his cap and a big smile, is a master of refining. The art of ripening is to make the cheese mature while keeping a melting and creamy texture, and therefore aromatic, the substratum of the pleasure of tasting.
” Lafont symbolizes the trades in the philosophy of compagnonnage or MOF, the rigor, the way of being that makes everything must shine through on us without being seen.”
In 2000, Hervé Mons was awarded the prestigious MOF title, a distinction that recognizes his desire to do things right and without pretension. With one foot in the soil and the other in the airplanes, the MOF developed the company across the Atlantic to such an extent that the name of Mons resounds from New York to Vermont. This was followed by the creation of sales outlets in the United States in partnership with Whole Foods Market, in London at the famous Borough Market, in Switzerland, Luxembourg, Japan, and twelve stores in France. Forty countries are served for export.
When he decided to follow in his father Hubert’s footsteps in 1983, Hervé Mons opened his first store in the Halles Diderot. His years in Paris in contact with the greatest, Jacques Vernier his mentor, Christian Cantin, Pierre Androuët, and the discovery of the incredible market of Rungis opened new horizons to him and the appetite of undertaking. The cheesemaker decides to settle in Saint-Haon-le-Châtel to develop his business. The period is favourable, the local products are exported to reach a new clientele, as far as Asia. He finds the best cheeses to get off the beaten track, building a network of 137 hand-picked producers. After having travelled all over the world, he decided to refocus on his native land. He acquired the Hautes-Chaumes cheese factory, based in Sauvain, known for its organic raw milk PDO Montbrison cheese. Hervé Mons thus returns to his first love, manufacturing.
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