Some events aren’t meant to be squeezed into your schedule — they’re the kind you build your calendar around. Hervé Mons’ in-store demo at DeLaurenti on September 20 from 2 to 5 p.m. is exactly that. For cheese lovers, this is an exceptional opportunity.

Mons is not just a cheesemaker but an affineur, a master of aging cheese, which is its own art form. His family has been in the business since 1964, and Hervé has earned the prestigious Meilleur Ouvrier de France — a title awarded to top artisans in the country.

Mons’ cheeses represent a deep respect for tradition and a modern understanding of flavor. His process goes beyond simply aging cheese — he works closely with small-scale producers so that every wheel he touches is crafted to his exacting standards. His aging facilities, including a unique underground railroad tunnel, are famous for their ability to develop depth and nuance of flavor.

Four Hervé Mons cheeses are available on our website, and we have more in our cheese case.

1924 Bleu is an homage to the original recipe for Roquefort, before it was required to be made solely from sheep’s milk. This cheese, with its blend of cow and sheep’s milk, is dense, creamy, and packed with flavors of bacon and black pepper. It’s perfect for pairing with anything from chocolate to pâté, offering an earthy complexity that reflects Mons’s respect for tradition.

Another crowd favorite is Gabietou, a semi-soft, washed-rind cheese aged for four months. The rind gives off a slight pungency, but it’s the paste that delivers creamy, rich flavors of fruit and earth. It melts beautifully, making it a versatile choice for both a cheese board and cooking.