Getting to know the secrets of cheese affinage
In 2020, Leartiker Dairy Centre 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, the Leartiker Dairy Centre team went on a trip in July to live the “MONS experience”: a unique opportunity to discover and experience first-hand the way they work. They shared knowledge and experiences about cheese affinage, in addition to putting this knowledge into practice.
One of the stops on the visit was to the 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”.
“Collonge’s affinage tunnel”
They 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.
The passion of MONS team for the wide world of cheese and for protecting and preserving unusual cheeses is evident. Thanks to this the Leartiker Dairy Centre team was 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
The team 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 visit 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 they will complete the actions of this project over the next few months.
Leartiker Dairy Centre team
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. 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.
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