Maison Mons is not defined just as affinage caves and shops. These are also different structures that allow us to have products and services as we see them.


Ambierle (42)

L’affinage est une étape primordiale pour révéler la qualité d’un fromage et ses caractéristiques. Il permet de développer la texture, les arômes et les croûtages. 
C’est le résultat d’une alchimie complexe entre l’ambiance, le lieu, le temps et les soins spécifiques qui sont apportés à chaque fromage.

L’ensemble de nos fromages est essentiellement au lait cru et provient de productions fermières ou artisanales. Notre sélection de fromages est liée à la saisonnalité, ainsi qu’au temps d’affinage nécessaire à la maturité et à l’expression du goût.

En 2016, à Saint Haon le Châtel, des caves flambant neuves sont construites dans un concept unique et innovant, qui est aujourd’hui sous brevet. Ces caves, où la technologie est au service de la tradition, nous permettent d’offrir une qualité exceptionnelle à nos fromages. Plus de 250 fromages sont en affinage permanent dans nos caves, ce qui nous permet de contrôler, soigner et suivre nos produits au mieux.


Ambierle (42)

Logo_Tunnel Collonge_Détouré.png

Despite its very slow speed, the coach was a real opportunity for the population - working in the city, visiting the family in the surrounding villages - and the journey was carried out in the greatest conviviality.
«It happened that the train could not climb the «Côte» ; it therefore went back down farther than the station, raised the pressure before going back up with the momentum!  He got back at it a couple of times!».
The existence of the Tacot has been brief; indeed, the deficits increase from year to year and at the same time road transport is expanding rapidly in the 1930s. Little by little, buses and trucks compete with the Tacot.
In 1939, the line was removed on the Loire side.

After World War II, the "Tacot" was replaced by self-propelled diesel engine with faster, but less comfortable.

Despite everything, the line closed on April 22, 1949; in the morning of the 23rd, scrap metal workers began cutting the locomotives... It is the end of the "Tacot", yes BUT...


Our stars are being aged

Our stars are being aged

Safe travellers

Safe travellers

Aging is going well

Aging is going well

va bon train

An attentive switchman

An attentive switchman

bien attentionné



It is first of all a meeting, between Hervé Mons and Jean Bartholin. While an expansion project was in discussion at the caves in Saint Haon le Châtel, Jean Bartholin, in his capacity as elected member of the General Council, asked Hervé to visit a railway tunnel in the city of Ambierle.

The mayor of the time, Mr Michel Magot-Dussot, enthusiastically approved this initiative. The adventure could begin.
Cheeses were stored in order to test the site’s ripening potential; at the same time, temperature, humidity and air flow readings were carried out for 18 months. The whole set is promising : the adventure goes on


Today the Tunnel is completely renovated, while preserving its architecture. This is a great start : to rehabilitate a railway tunnel into an aging cellar, of the most modern and efficient.

60 years later, the Tunnel lives again…

LOGO _noir.png

Le Tunnel de la Collonge est aussi un lieu unique et atypique dédié aux événements professionnels.

Nous sommes heureux d'accueillir et d'accompagner les entreprises dans l'organisation d’événements tels que des réunions de travail, séminaires, conférences, cocktail, lancement de produits... 

Plus d'informations concernant l'accueil des personnes en situation d'handicap 

Pour plus d'informations et pour réserver, n'hésitez pas à nous contacter : lacollonge@mons-fromagerie.fr


Saint Haon le Châtel (42)


LOGO LAITERIE cote roannaise.png

Maison Mons, sources, ages and sells cheese for more than 40 years.
Our adventure began in the 1970s with a table, an umbrella and some cheeses on the region’s markets.

Over time, we have invested ourselves constantly in trying to do well, finding the right producers, aging to improve the product and selling to the most demanding customers.
The international trade dimension has opened our minds and made us even more curious, but also more rigorous and above all, more visionary.
Today we have our shops, fantastic aging caves, and a team of passionate professionals and loyal customers.

The dairy is a logical continuity of our approach to the profession. In order to manufacture products as we see them : natural, without preservatives, without thickeners, without synthetic aromas and elaborated with care.

But we want to make of this project an example that many evoke, even politicize, use and manipulate in the desire to appropriate a clientele sometimes too gullible!

LOCAL & good
LOCAL & sensible
LOCAL & faire
LOCAL & sustainable
LOCAL & made with good sense
LOCAL for local people



We want our producers to be motivated, but not without som rules.

The environment, pastures, milking, must be conducted with common sense and with the constant concern to bring food autonomy to the herds and minimize the entrants. The milk collection is ensured by our own logistics, in order to guarantee freshness.
A seamless transparency in order to work with confidence and to be able to prove on a daily basis this desire to do better, together.

Animal welfare and the well-being of our producers are also our concerns and priorities. All this to achieve the common goal of producing exceptional milk quality. 

Because being a cheesemaker with good milk is already putting the right assets on our side.

Organic milks are collected by us on local farms in order to control the quality of the transfer and to guarantee its freshness. Upon receipt, the milk is used for manufacturing.


Fresh fruits for our yogurts


Son of a farmer, who has been part of our network for more than 30 years, Matthieu decided to fly on his own and settle on the opposite side of our mountains, on the side of Puy-Guillaume in the Puy-de-Dôme.

As an organic red fruits producers, he learned, took many courses and surrounded himself with knowledgeable advisers before coming to meet us. We were just thinking about our fruit yogurt.

We worked together to establish specifications. No preservatives, a level of sugar at best, a perfect fruit quality and a production that matches our needs.
In order to preserve freshness, all the red fruits are picked by Matthew at the best of their maturity.

From the lemon of Menton to the lemon of Corsica, from the mirabelle to the apricot, he never ceases to seek, at the best of the picking.
Matthew gets the fruits to his production site, where they will be frozen, in order to process our jams as we go, and with the regularity of mature fruit.


La Laiterie is located in Saint Haon le Châtel, Loire (42), very close to our aging caves. It is well equiped but, the secret is that, the team of cheesemakers is very local !


The milk arrives by gravitation, no pumping, no multiple transfers, and the transformation takes place in the continuity of the collection, without traumatic storage or cooling.

Most of our products are certified organic and raw milk. A thermal and pasteurized range is in place for specific export markets.
Our whey is sent to Didier Mouiller, farmer pig breeder in Saint Rirand, so no rejection or transfer


Saint Haon le Châtel (42)

" Being a cheese maker is a like being an artist... We express our creativity, our personality, our character and especially our desire to share our love of the product and the terroir.. "

Romain Bardou, our cheesemaker


Perpezat (63)

Logo Vecto_CIE ARVERNES.png

The Auvergne region is located in the centre of France and the Massif Central. It is made of 4 departments: the Allier (03), the Cantal (15), the Haute-Loire (43) and the Puy-de-Dôme (63). Its geographical position makes it a true crossroads of East-West & Northwest businesses from the first centuries BC. It owes its name to the Gallic people of the Arvernes, a powerful confederation of the Gauls

The identity of the Compagnie d'Affinage des Arvernes refers to a historical Gaulish character : VERCINGÉTORIX. Born in the territory of the Arvernes (today called Auvergne), he managed to unite most of the Gaulish people to repel the Roman general Julius Caesar, while he was conquering a large part of the Gaul. Despite his defeat in Alesia, he was one of the first leaders to unite so many people to defend their territory.
The union makes the strength and allows us to build a real identity with common goals.
Valuing a terroir and all the specificities it contains, here are the values of the Compagnie des Arvernes.
A range of cheeses made with raw milk from Salers cows exclusively.

The Salers breed is an emblem of the Auvergne, one of the first breeds of the region. It was slowly abandoned, because its milking did not allow the abundance required by the massive evolution of dairy manufacturing techniques. Only a few breeders remain and allow us to taste authentic cheeses, real reflections of this terroir.

In order to rediscover the authentic aromas and to preserve the true traditions of production, we collect and age the farmstead St Nectaire. Together with these producers, we are working to re-establish aware agriculture and improve the quality of their work. This implies the monitoring and traceability of the entire production chain : from feeding herds to maturing, the latter being traditionally on rye straw and manual care.


The Saint-Nectaire comes straight from the volcanic zones of the Monts Dorés, which rich lands culminate at an altitude of 1000 meters average, preserved spaces that offer what they have of most precious, nature made of clean air and green undulations.

For centuries, the Saint Nectaire was almost exclusively consumed on its territory until it conquered the aristocracy in the second half of the 18th century.

Introduced to the court of Louis XIV by the Marshal of France Henri de Sennecterre, the Saint Nectaire had the favors of the Sun King.


His reputation was made in 1768, when Legrand d'Aussy wrote in the account of his trip to Auvergne: "If you want to feast there, it is always Saint-Nectaire that you must eat».
Today this wonderful cheese has not denied anything of its past and the producers are keen to keep his memory and glorious soul alive.

It was the creaminess of its paste and its delicate nutty taste that made it famous.
The Saint-Nectaire still comes from the same wild meadows, which plant diversity perfumes milk with delicate aromas, and from the careful care of producers who are anxious to control and take the best out of  this natural richness.
A peasant’s cheese, often made by women to this day, the Saint-Nectaire was called “rye cheese” until the 17th century because it was aged on straw.
France’s main farmstead PDO cheese, its annual production is about 13,000 tons.
The herd feed is made only of grass from the area.