Cheeses of Herve Mons, a True Affineur
"Respecting the seasons, perfectly aged, an ancestral tradition." From Roanne, France, Herve Mons learned his craft from his father and has been recognized by the French government with the prestigious title of "Meilleur Ouvrier" de France, he provides his cheeses to the best tables in France, we are pleased to bring these great cheeses to Salish Lodge & Spa.

Name: Tomme des Templiers
Origin: Haute Garonne, France
Raw goat's milk, pressed paste wheel with natural rind, brushed with brine daily on wood planks in the cave, aged 5 months, marked with Occitane cross, taste is goaty with undertones of hay and hazelnuts, suited to dry, white wines.

Name: Tomme du Berger
Origin: Provence, France
Raw sheep's and goat's milk, aged four months, from the traditional way of life of a shepherd, paste is unctuous and white, flavors are nutty and aromatic

Name: Tarentais
Origin: Alps, France
Raw goat's milk, produced by three farmers high in the Alps, rind is washed with local wine, Seyssel, rustic and powerful with herbal undertones.

Name: Tommette des Alpes
Origin: Alex, Haute Savoie, France
Raw cow's and goat's milk, a farmhouse cheese, aged 5 months in tempered caves, rustic and thick natural rind with yellow and red pigments.

Name: Beaufort, AOC
Origin: Savoie, France
Mahogany-colored Beaufort cows, a mountain breed provide exceptional milk over rocky terrain, summer Beaufort paste is pale yellow, chlorophyll from grass and carotene from alpine flowers adds color and flavor.

Name: Persillé du Malzieu
Origin: Lozère, France
Raw sheep's milk, the other Roquefort, months spent in the caves of Peyrades produces an unctuous paste, ethereal bouquet, salty edge, wild mushroom flavor.

Name: Persillé du Beaujolais
Origin: Liergues, France
Raw cow's milk from the valley of Azergue, smooth, rich blue, close to Gorgonzola, appetizing earthy aroma best suited to hearty red wines.

Name: Lavort
Origin: Puy Guillame, France
Raw sheep's milk, first made in 1989, milk is collected from the Lacaune herds of this small community, awkwardly shaped wheels are affined 100 days in spruce crates in cool caves.

Name: Reblochon Fermier, AOC Le Grand Bournand Haute Savoie
Origin: Rhone-Alpes, France
From the second milking of Abondance, Montbéliard and Tarine cows, creamy texture that caresses the palate, floral aroma sweet yet complex grassy flavor with a delicately nutty aftertaste, best in summer.

Name: Laguiole, AOC
Origin: St. Amans des Côts, France
Raw cow's milk, aged 12 months, golden paste with natural brushed rind, ancient cheese, rustic aroma.

Name: Gaperon
Origin: Auvergne, France
Raw cow's milk, seasoned with garlic and coarse black pepper before shaped into balls, soft and creamy, aged 3 months, farmers hang Gaperon from their farm's beam as a sign of wealth.

Name: Cone de Port Aubry
Origin: Loire Region, France
Goat's milk aged for three months in caves; the distinctive shape is the result of a farmer's resourcefulness while the taste is unctuous and goaty with hazelnut finish.

Name: Morbier
Origin: Franche-Comté, France
Raw cow's milk, aged four months, semi-hard, ivory paste, taste is creamy and reminiscent of fruits.

Name: Charolais
Bourgogne, France
Soft, refined paste, uncooked, unpressed, raw goat's milk from the granite plains of the Charolais region of Burgundy, enhanced flavors of the milk, and the saltiness, acidity and sweetness of its aroma open up in the mouth.