Guardians of Mountain Tradition
High in the French Alps, the Bertrand family has been making Reblochon for three generations. Each morning, they transform milk from their herd of Abondance cows into wheels of cheese that capture the essence of mountain meadows.
The Daily Ritual
Production begins at dawn. "The milk must be absolutely fresh," explains Jean Bertrand. "We use it within hours of milking, still warm, which gives our cheese its characteristic complexity."
The process is unchanged from that taught by his grandfather: gentle heating, hand ladling into molds, pressing just enough to form the wheel while preserving its creamy texture.
Respect for Terroir
What makes their cheese special is the terroir — the unique combination of altitude, pasture biodiversity, and traditional methods. In summer, the cows graze at 1,800 meters, feeding on hundreds of alpine flowers and herbs.
"We're not making cheese. We're translating the mountain into something you can taste."
This dedication to place and tradition is what makes Maison Mons proud to partner with producers like the Bertrands, who represent the very best of French cheesemaking heritage.
