Mons Cheeses The art of affinage is so essential to the quality of a cheese that many people consider a cheese to be “made” not by the person who forms it, but by the person who ages it. As with so much in the cheese world, affinage was developed by the French, and there’s no more revered affineurs in France today than Fromages Mons. Since the 1950s, the Mons family has been traveling France, seeking out the best dairy producers and coaxing the most out of their cheeses through the aging process. The Mons caves are unlike any in the world—they are built out in an erstwhile railroad tunnel. They are so committed to the practice of affinage that they even have an academy where they train aspiring affineurs to carry forth the craft. For French Cheese Month, we are delighted to be offering a selection of cheeses directly from the Mons caves.