In keeping with its mission to bring the very best of France to Cambodia, Khéma is thrilled to be a partner for Mons Cheesemongers, one of the most respected and highly awarded cheese makers in France. Richard Gillet, our logistics development manager, spoke to Cambodge Mag earlier last month, and below is some of what he had to say about this fruitful partnership of product and placement.
Formerly the Executive Chef at the French Embassy in Cambodia, Richard has also worked in Singapore and Jakarta where he was able to bring out the best with Mons flavours. “This is a range of cheeses that corresponds well to the concept of ‘terroir français’, that exports very easily, and which we want to promote and develop in Cambodia,” explained Richard.
“… French cheese, and especially the Mons range, is a history of harmony, knowledge, epicureanism, and affinity with wine…
“These are artisanal products, much like the dried charcuterie from the Basque country that we also import. They are uniquely representative of their environment, and the flavours it produces. We have Alpine cheese, artisanal blues, Reblochon, Tomme de Savoie… These are exceptional cheeses that we can only find at Khéma.”
But as cheese is representative of its environment, so can be the manner in which it is served.
Cheese can be appreciated for its own flavour, but the appreciation of that flavour can be enhanced when it is properly presented and served, and also properly accompanied. Naturally, Khéma has that covered.
“We offer a unique experience at Khéma, and the service that goes with it…” said Richard. “You need good bread and wine to go with a good cheese,” he added. “We have our own bakery, and are very demanding about the wines we select as well. We couldn’t propose a wine that doesn’t go with the cheese as a bad choice could produce an unpleasant aftertaste. “Our experience and passion gives us the knowledge to propose the best selections of cheeses, breads and wines possible…”
So who and what are Mons Cheeses?
The Mons story starts in 1964 when Hubert Mons and his wife, both from Auvergne (now Auvergne-Rhône-Alpes), decided to start selling cheeses at the markets of the Roannaise region. Working together, they saw their business prosper through the 1970s and it grew to become a broader family business when their eldest son, having worked with some of the great Parisian cheesemongers, pitched their first stall at Les Halles Diderot, then at Renaisons, Montbrison and other markets. He also opened the company’s ageing cellars at Saint-Haon-Le Chatel.
In 2000, Hervé Mons who worked in association with his brother Laurent, received his recognition as ‘Un des Meilleurs Ouvriers de France’ (the prestigious and rigorous test of the best craftsmen and women of France). Two years later, the brothers were nominated as the “Cheesemongers of the Year” by gastro-guide, Pudlo France.
As the business continued to grow, the Mons family started exporting to Europe, the United States, and also to Japan, their first Asian market. Hervé Mons took a moment to explain to us how they curate their selections to meet local expectations.
“For each country, we select the cheeses that best correspond to the demand and the market. Sometimes we create something specific for certain countries,” explained Hervé to Cambodge Mag. 80% of the Mons range is available in Cambodia, where it has been enthusiastically received.
There were a few small issues that needed to be addressed though. “Affinage’, which is a process of ageing, was initially viewed with a little surprise by some local team members, who thought that cheese should only be eaten fresh, so we needed to do a little extra training.
On the other hand, Khéma’s clients have loved choosing from among the goat cheeses, hard cheeses such as the Comté, washed rinds such as the Langres and the hugely popular Raclette. Drop in any day, or enjoy our legendary Free-flow Cheese & Wine events every Thursday evening.
Please clink in this link to read the French version, written by Christophe Gargiulo.
