This gooey, fluffy ball is the Saint Nuage, a cow’s milk triple-creme from acclaimed French affineur Hervé Mons. “Nuage” actually means “cloud” in french, so this is the “Saint Cloud”, an appropriate name when you experience the texture.

St. Nuage

Herve Mons

Do you remember what old school Roquefort tastes like? Of course you don't—it achieved AOC status 95 years ago and has been made in a highly regulated fashion ever since. But before that, Roquefort was often made with mixed milk. And that's what Mons has done with 1924 Blue, a wheel that's made with the milk of both cow and sheep and tastes the way Roquefort traditionally did. What is that taste, exactly? In texture, it's dense and smooth. In flavor, it's sweetened condensed milk and light minerality up front, with a bacony finish that carries a trace of cracked black pepper. This is blue cheese the way it used to be.

1924 Bleu

Masterful piece of georind aged goat cheese.

Mary Dans Les Etoiles

Thermized cow's milk Farmstead cheese made in cylindrical forms.

Persille du Beaujolais

A savory, delicious sheeps cheese with a bit of a bite.

Petite Heletar

Hervé is a true cheese innovator. Well-known in France thanks to Mons Fromages. He exports to many different countries.


Herve Mons

St. Nuage

1924 Bleu

Mary Dans Les Etoiles

Persille du Beaujolais

Petite Heletar

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