Publications

The cheeses made by MonS Fromages are seasonal varieties, where time and environmental conditions play a key role for them to express their full flavour.

The cheese factory was founded in 1983 by the Berria cooperative, which groups small dairy producers from the French part of the Basque Country.

The three breeds of cow authorised to produce Reblochon Fermier have a physique that is perfect for walking along steep Alpine trails.

Montagnolo Champignon is a triple cream cheese: cream is added to the milk to give a rich, buttery texture.

The grainy texture of Parmigiano Reggiano increases during the ripening process, reaching its maximum expression in 36-month wheels.

Leicestershire's attractive colour fulfils its purpose: to be seen. This cheese was traditionally known for its orange colour and its large size.

The origin of gorgonzola is linked to sur pluses of milk obtained in the regions of Piedmont and Lombardy, when the cattle climbed to or returned from alpine pastures.

The JACQUIN & FILS family has been dedicated to making goat’s cheese for 60 years, using milk from the traditional breeds of the region.

APPENZELLER cheese was first mentioned in 1282. The bucolic meadows of the APPENZELL region were gained from the forests during the eighth century.

In the aftermath of the Second World War the Veldhuyzen family business would undergo a progressive transformation from selling cheese to making it.

When tasting Brie, on his way through the region that gives the cheese its name, Charlemagne described it as delicious and asked for a regular shipment to be sent to his palace.

A unique process provides the Cheddar with its unmistakable texture and flavour. Milk of extraordinary quality provides it with its legendary creaminess.

This cheese was first documented in 1795 and was described as a ‘fat’ cheese called ‘Petit Morbier.’

Created by nomadic shepherds, feta cheese is one of the oldest cheeses in Europe.

The King of English Cheeses is named after the village of Stilton, where it was first popularised.