The Mons cheese dairy is constantly refining 190 different cheeses. Maturing remains at the heart of their profession and offers an almost exclusive variety of products… Mons cheeses are available, among other places, in the shop in Les Halles, in the city center of Roanne.
If France is the country of cheese, Roannais is no exception! In 1964, Hubert Mons and his wife set off to sell cheeses in the markets, a first modest adventure at the origin of a real family success story. Today, the two sons, Laurent and Hervé, Meilleur Ouvrier de France, are at the head of the cheese dairy. Refining remains the heart of the business: an old railway tunnel has been rehabilitated into an exceptional refining cellar and offers an almost exclusive variety of products ...
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© Mons Fromager & Affineur ![]()
© Mons Fromager & Affineur
Cheeses Mons
Mons cheese factories are rich in a wide variety of cheeses including exclusive cheeses, only available in their network:
- Le Castillon: A taste splendor for this little manure which is surely our benchmark in sheep's milk cheese!
- The 1924: The most fabulous of blues. You just had to invent it!
Seasonal specialty
- Brisilic (spring & summer): Exclusive recipe and homemade by Atelier Fromager, Brisilic is the festive cheese for spring and summer. Basil, the usual companion of Mozzarella, is of a variety specially selected for its persistent and deep aroma. Associated with the rich animal flavors of Brie, this brings us to a peak of taste that energizes the platters in summer.
- Brillat aux truffes (autumn & winter): A decadent fondant and the explosiveness of Black Truffle. Did you say exceptional?
- Camembert with truffles (autumn & winter): Aged Camembert and Black Truffle, the clash of two legends.
Organic cheeses made by their dairy
- Le Barriquet: A small-format pressed cheese made from raw organic goat's milk, a technical feat for maximum taste!
- Tomme Braided: An organic tomme with braided patterns made from raw goat's milk, for a finely goat tasting.
![La Tomme Tressée, un des fromages Mons]()
The Braided Tomme © Mons Fromager & Affineur ![La Tomme de la Croix Lucas, un des fromages Mons]()
Tomme de la Croix Lucas © Mons Fromager & Affineur ![La fourme de Montbrison AOP, un des fromages Mons]()
Fourme de Montbrison AOP © Mons Fromager & Affineur ![Le Barriquet, un des fromages Mons]()
Le Barriquet © Mons Fromager & Affineur
Key figures
- Over 190 cheeses in permanent ripening in the ripening cellars of Saint-Haon-le-Châtel,
- One more network about ten stores nationwide and more specifically in the Auvergne-Rhône-Alpes region,
- 3 points of sale in the Roannais.
Be as serious as possible without ever taking yourself seriously.
Laurent Mons
DID YOU KNOW ?
Maison Mons has been called “L'Auvergnat” for decades. Hubert Mons, founder of the company and father of Hervé and Laurent, was a native of Chamalières in Auvergne.
Quite logical for a cheese merchant to call himself "L'Auvergnat", especially with a large pair of mustaches! Some historical customers still sometimes call them “L'auvergnat”!
The history of the Mons house
The story begins in 1964, with Hubert Mons and his wife who decide to sell cheeses on the markets of the Roannaise region…. Originally from Auvergne, what could be more normal!
The hand is taken, the arm will come, then the whole body in this adventure. The seventies were prosperous and so was commerce. Truck store, tours in the countryside, the small business becomes legitimate on the Place de Roanne.
From father to son
In 1983, Hervé, the eldest son, after a career with the greatest Parisian cheese makers, set up the first sedentary point of sale at the Diderot market, in the heart of the city of Roanne. Then, several will follow: Renaison, Montbrison ... But also by the creation of maturing cellars in Saint-Haon-le-Chatel.
The export of products to multiple destinations will be able to be organized. Hervé will make the best use of his “sourcing” qualities to bring together in the range of cheeses, an exceptional offer for all customers in search of exotic cheese. For several years now, the company has opened up internationally and deals with 30 countries around the world.
A fraternal partnership
Laurent Mons returned to Hervé's side in 1999 and took over the management of the cheese factories in Roanne, Renaison, then Charlieu.
The following year, Hervé, cheese maturer, is consecrated Meilleur Ouvrier de France (MOF).
In 2001, Laurent Mons created the Opus Caseus Concept training center, which later became Mons Formation.
A few years later, in 2009, it was the year of a somewhat crazy project with the creation of a new company: "La Compagnie d'Affinage des Caves de la Collonge". A former railway tunnel located in Ambierle, 180 meters long, has been rehabilitated into exceptional maturing cellars. This last project allows the company to present an almost exclusive typicality of products.
In 2022, Jules, son of Laurent Mons, joins the team. He obviously spent his childhood in the cheese dairy observing the right gestures. Older, he works during holidays and weekends with his father and uncle.
After a BTS in chemistry, his desire to work in the family business caught up with him. He then follows a very formative course for 5 years in the 4 corners of the world for a total immersion in the world of cheese.
2015-2016: The new cellars. Large-scale work began in Saint-Haon-le-Châtel, where new cellars were built.
2016: It is the creation of the Laiterie de la Côte Roannaise, a dairy product manufacturing unit, made from organic milk harvested less than 10 kilometers from the dairy. A major project that spans several years begins: the doubling of the surface area of the Cellars with a unique original concept, suitable for multiple refinings and under Mons patent filing.
The opening dates of the Mons boutiques
- 1983 : Roane
- 1990s : Renaison, Charlieu and Montbrison
- 2007 : Lyon Halles Paul Bocuse
- 2012 : Le Cannet and Aix en Provence
- 2015 : Lyon Charité and Lyon Croix Rousse
- 2019 : Lyon Brothers Lumière
- 2021 : Villefranche-sur-Saone
Marion's opinion
An institution in the Roannais! The Mons des halles Diderot cheese dairy is my landmark every time I have a family meal to organize. The sellers always give me special attention and provide me with sound advice so that I can delight the taste buds of my guests. My favorite cheese, I remain very classic: Comté with its refined taste and fruity flavors! The Mons cheese factory or cheese paradise!
