Mr Hervé Mons grew up in the Auvergne region under parents who run cheese shop.
In 2000, he was honoured with the award Meilleur Ouvrier de France (Best Artisan Craftsman of France).
His brother Laurent joined him, taking over the running of the emblematic shop in France. The company became international and is now trading all over the world.
Mr Hervé added a large maturing room to the premises which were designed to keep slow ripening, cooked recipe mountain cheeses.
In 2007, an opportunity to expand into a disused railway tunnel.
Experiments began to test its potential for maturing cheeses. The tunnel was fully converted and put to use in 2010.