Herve Mons 1924 Bleu
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Herve Mons 1924 Bleu
- Animal Rennet
- Age: 4 Months
- Cow Milk
- Sheep Milk
- by Herve Mons
Before Roquefort achieved AOC-protected status, it was made with a mix of cow and sheep’s milk. Hervé Mons takes inspiration from that recipe in his 1924 Bleu, a mixed-milk blue cheese that has a dense, creamy paste with notes of sweet, condensed milk, crispy bacon, and a hint of cracked black pepper. With a light minerality and a texture like butter, this luxurious cheese is a true treat when paired with French accompaniments like Pralus Chocolatier Pistachio Infernal Bar or Trois Petits Cochons Mini Pâté Truffée.
Pasteurized Cow's Milk, Pasteurized Sheep's Milk, Cheese Culture, Salt, Rennet
- The cheese is inspired by the original recipe for Roquefort, which was made from a mix of cow and sheep’s milk cheese.
- When Roquefort achieved AOC (Appellation d’Origine Controlée) status in 1925, the recipe was mandated to only include sheep’s milk.
- 1924 Bleu is named for the date prior to this change.
- It is crafted by a blue cheese specialist in Auvergne, France, who makes them with equal parts cow and sheep’s milk, then ages them for about two weeks before piercing them with blue mold.
- Hervé Mons then ages the wheels in his own caves for a few additional months, allowing them to reach their peak flavor profile.
Harder blue cheeses can stay fresh for up to two to three weeks in a crisper drawer when wrapped tightly and unopened, while softer blues may start to dry out after approximately two weeks. The best thing to do is keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. Additionally, we recommend wrapping your blue cheese in aluminum foil. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!
- Mons Fromager is one of the most well-known cheese producers in the world.
- Hubert Mons and his wife began to sell cheeses in the Roannaise region of France in 1964, and in 1983 their eldest son Hervé helped to grow the business by setting up a point of sale in the heart of Paris.
- Hervé, who had studied under the best Parisian cheesemakers, helped Mons become the world-renowned operation it is today.
- Currently, they select and age cheese from across France and collaborate internationally with more than ten countries--specifically the U.S., Japan, and other European countries.
- Hervé himself still travels through France in search of the best products, with an emphasis on traditional artisanal craftsmanship.
- Their selection includes over 250 cheeses, and the Mons operation includes refining sites, an international training center, and a dairy production unit.
- Mons is also famous for their cheese caves, the most famous of which is an 180m railway tunnel that Hervé Mons converted into a cheese aging facility in 2009.
- Hervé Mons was instrumental in helping Murray’s design our original cheese caves at 254 Bleecker Street, which were modeled after his own.