Delivery to: Metro Manila
Delivery to: Metro Manila
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Mons Cheese Selection Box

A selection by one of the best cheesemongers in the world.

1
8 servings
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Delivery in 14 days
(Saturday Oct 15 , 2022)
PHP 9,800.00
ORDER BEFORE 12:00 AM - Wednesday Oct 05 , 2022
DELIVERS Metro Manila - in 14 days (Saturday Oct 15 , 2022)
For other areas, please change your delivery area at the top left of the page
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A quarterly selection of some of the best French cheeses by one of the best cheesemongers in the world. Delivered once a month.
RhĂ´ne Southeast of France

This week shipment.

Each box contains :

  • 1 Soumaintrain: A sweet, creamy and pungent raw cow’s milk cheese from Burgundy, washed in Marc de Bourgogne. Excellent with a nice Chablis.
  • 1 Beaufort: Made of Abondance and Tarine cows milk, this beaufort is astounding, floral and buttery, with gentle hazelnuts notes and undertone of spice.
  • 1 Bleu d’Auvergne: A blue cheese, with musty and woody smell due to the ageing on spruce boards. Milky and woody flavours for a mild blue cheese.
  • 1 PyrĂ©nĂ©es Brebis: From the french Basque region, this pasteurized cheese is made from floral sheep milk and is mature for half a year to develop its sweet nearly caramelly flavours with grassy and nutty undertones.
  • 1 Petit Blaja : An unusual lactic goat cheese recipe from Haute Garonne. Mons like to sell them when they are fluffy, tart and citric in their centre, with a buttery, creamy breakdown around their edges and a sticky yellow-orange rind containing the first hints of animal notes, but the Petit Blaja can develop its flavours and color up to an orangey hue.

Carefully aged and selected cheeses from the best cheesemakers in France

The art of cheese is not only about making the cheese, it is about giving the cheese all the opportunities to become exceptional. Like wine, if cheese is not matured in perfect conditions, it won’t be able to achieve its full potential. This process takes a shorter amount of time than wine, so it is even more critical as cheese mongers have only a few weeks to a few months to achieve perfection. This maturation process is called “affinage” or refining. It takes place in affinage caves.

The Mons family has three affinage caves around the city of Lyon, the French capital of gastronomy. Each of these caves is tailored specifically to each type of cheese.

All cheeses are carefully refined, with daily monitoring of the right amounts and quality of yeast, mold, fungi and bacterium responsible for a perfect cheese maturation.

A Quarterly Selection

Every quarter, Hervé Mons makes a selection of cheeses for the season, with monthly variations depending on availability and weather. This selection features multiple types of cheeses, from hard to soft, cow to sheep.

These selection comes in multiple sizes:

  • 1kg, 5 cheeses (Pre-order)
  • 2kg, 6 cheeses (Pre-order)
  • 4kg, 8 cheeses (Pre-order)
  • 10kg, 15 cheeses (Pre-order)
  • 20kg, 19 cheeses (Pre-order)

Meilleur Ouvrier de France

The Mons Family has been a pillar of the French Cheese World since the 60’s, and the Mons Company is the only cheese company with two Meilleur Ouvrier de France (Best Craftsmen of France) in their team (Hervé Mons won in 2000—the first ever Cheesemonger to win the MOF, and Etienne Boissy in 2004). Only 23 cheesemongers have won the MOF distinction.

Maison Mons is recognised all over the world to be one of the best cheesemongers. The Mons family is so committed to the practice of affinage that they even have an academy where they train aspiring affineurs to carry forth the craft.

Storage Instructions

Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated

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As the curators of your palate, we travel all around the world and the country and taste different products to bring you only the best.

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