1924

Made by Fromagerie de Laqueuille in Puy de Dôme, France, 1924 follows the original recipe for Roquefort, before it gained AOC accreditation in 1925 and was protected as a Lacaune ewe’s milk only cheese. 1924 is made with a blend of cow’s and ewe's milk, as was the traditional way for ancient Roquefort recipes. 1924 also follows old maturing methods that were used over 125 years ago, meaning that it continues to be aged at higher temperatures in caves, where most modern Roquefort is now matured in cold fridges. This maturation in caves allows a wonderful natural rind to form and gives the cheeses a savoury flavour. The Mons caves are located near Roanne, 400 miles north of Roquefort.

Mons Fromager is one of the best known and most reputable cheese producers and affineurs in the world. In 1964 Hubert Mons and his wife started selling cheese in and around Roanne, and in 1983, their son Hervé, who had studied and worked for some of the best cheesemongers in the country, joined the business and set up a sales hub in Paris. In 2009, Hervé converted an 180m railway runnel into a cheese aging facility, and today, he continues to travel around the country sourcing the very best artisan cheeses to add to his 250+ cheese collection. Mons now export their cheeses to a dozen countries across the world.

Research underway.