In the 1950s, Hubert Mons trucked food across France. After nearly a decade accruing knowledge about producers & farms, he went into business for himself. He began sourcing artisanal cheeses from his native region - The Auvergne - and sold them at local markets with his wife, Rolande. They bought their family home in St Haon-le-Chatel on the Cote Roannaise & with land to call their own, constructed their first maturing room. The cellar was dug into the hillside & insulated by two metres of earth – a technique that would become a hallmark of the family’s maturing rooms from that point onwards. They went on to open a shop in Roanne called ‘L’Auvergnat’ which enabled the expansion of their maturing rooms and the inception of a national wholesale operation.
In the 1980s, Hubert & Rolande's two sons - Laurent and Herve - joined the family business. Laurent took over the shop and Herve oversaw cheese ripening, whilst developing sales in international export. He added another earth-insulated maturing room to the premises, designed specifically for ripening cooked curd mountain cheeses. & in 2007, conversion began to expand into a disused underground railway tunnel in nearby Ambierle for maturing Tommes and other un-cooked, hard cheeses like Salers.
After meeting at Slow Food’s Cheese festival in Northern Italy, Herve & Jon Thrupp began working closely together to bring the family’s cheeses across The Channel. Mons Cheesemongers opened in the UK in 2006 at Borough Market.
We select traditionally made Continental & British cheeses & age them in our cellars in London & on the Cote Roannaise.
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