1924 is a blue cheese made from a blend of cow's and sheep's milk, created by Mons Fromages. The name "1924" pays tribute to the year before Roquefort received the world's first AOP designation in 1925.
This cheese features an ivory-colored paste veined with blue-green mold, with a relatively dense texture that becomes exceptionally soft on the palate. Its aromas are robust, with notes of mushrooms, hazelnuts, and milk. 1924 is produced in the heart of the Auvergne region and completes its aging process in Mons Fromages' cellars in Saint-Haon-le-Châtel.
It is recommended to pair this cheese with honey-infused sparkling beer, sweet white wines such as Sauternes or Jurançon, or bold red wines. This cheese is an exclusive creation by Mons Fromages, blending the traditions of cow's milk cheeses from the north (Bleu d'Auvergne) with sheep's milk cheeses from the south (Roquefort) of the Grand Massif Central region.
Producer
Mons Fromager Affineur is a renowned family-owned company based in the Auvergne-Rhône-Alpes region of France, with roots dating back to the 1960s when it was founded by the Mons family. Today, it is led by Hervé Mons, a respected cheese expert and recipient of the prestigious Meilleur Ouvrier de France title, who, together with his brother Laurent, continues the family’s legacy of excellence in the world of cheese.
The company collaborates with over 130 local milk producers, fostering long-term, trust-based relationships grounded in quality, sustainability, and respect for geographical origin. Production takes place in two modern dairies that combine traditional craftsmanship with contemporary hygiene and technological standards, with particular emphasis placed on preserving natural processes and authentic flavors.
Their aging facilities are a vital part of flavor and texture development, where cheeses mature for months under constant care and supervision. Mons distributes its products to more than 30 countries, including the United States, Japan, Sweden, and Canada, establishing itself as a global ambassador of French cheesemaking artistry.