Getting to know the secrets of cheese affinage

In 2020, Leartiker Dairy Center signed a collaboration agreement with Mons Formation. Thanks to this agreement, we have become a delegation of Mons Formation at the state level, with the aim of offering training programs to professional cheesemakers, helping them to deepen their professional skills and promoting the development of the artisan cheese sector.

As a delegation of Mons Formation, we have come to live the “MONS experience” in the work group. It was a unique opportunity to discover and experience first-hand the way they work. We shared knowledge and experiences about cheese affinage, in addition to putting this knowledge into practice.

We visited Saint Haon le Châtel aging caves, where more than 250 cheeses mature, most made from raw milk. In the words of Laurent Mons, affinage is the result of a complex alchemy between environmental conditions, place, time and the specific attention given to each cheese.

We also had the opportunity to go to Collonge’s special affinage tunnel, where the conditions for each cheese to develop the necessary texture, flavor and rind are ideal. However, in this process the figure of the cheese refiner must have something more than experience and knowledge; a special intuition to be able to identify the precise moment in which the cheese has reached its greatest qualities.

“Collonge’s affinage tunnel”

The passion of MONS team for the wide world of cheese and for protecting and preserving unusual cheeses is evident. Thanks to this we were able to taste some special cheeses, including Fourme de Montbrison, a blue cheese with an ancient character. After being at risk of being lost, with only one producer, today there are 7 cheese factories that make this cheese with milk collected from 58 farms in the region. 4 years ago, MONS bought the SAUVAIN cheese factory and the unique aging cave. There they have adapted water mills to ensure a constant flow of water and optimal humidity for the refining of the Fourme de Montbrison.

Production and affinage of ‘Fourme de Montbrison’ cheese in the special underground cave

We also visited specialized MONS shops that offer a wide variety of cheeses, enjoying the wide richness and cheese culture.

Looking ahead to 2025, one of the objectives of Leartiker Dairy Center is to offer specialized training to professionals in the dairy sector. Thus, in collaboration with Mons Formation, training activities will be organized for professionals in the dairy sector nationwide.

This action has been organized within the framework of the Know N Cheese project (Interreg POCTEFA), which aims to promote sustainable development on the border between Spain, France and Andorra. Thanks to the knowledge and shared experiences we will complete the actions of this project over the next few months.

Mons Fromager-Affineur

Mons Fromager-Affineur is a world reference in cheese refinement. In 2005, Mons brothers founded the school of the French company Mons Fromager-Affineur: MONS Formation. It is a training center specialized in the affinage and marketing of dairy products, whose objective is to transmit the cheese culture to as many people as possible.