What are the opening hours?

Tuesday 10am - 5:30pm Wednesday 10am - 5:30pm Thursday 10am - 5:30pm Friday 10am - 5:30pm Saturday 9am - 5:30pm Sunday 9am - 4pm

Mons Cheesemongers

Home
United Kingdom
London
Mons Cheesemongers

Call Website Contact the business

We select and mature artisanal raw milk cheeses from France, Switzerland and the UK. Available for re

06/10/2026

WE ARE HIRING

With the lovely Katie moving on to the South West coast to work with all things seaweed, we’re looking for someone to join our RETAIL TEAM part-time.

We believe that experience behind the cheese counter is the best way to learn about the production, selection and maturation of the products we work with.

What better way to celebrate cheese than to sell a tonne of it?

Head to the careers section of our website to apply.

26/09/2026

One of the things we like about working with Vincent Tyrode is that he is extremely quality focussed. Not only does he work actively for amazing milk quality, but he also chooses to make up his own rennet using extract he dilutes himself. This gives him more control over the concentration of extract to water than he would have if he used an already liquid rennet.

To make his Vacherin, evening milk is collected and stored overnight at 10C or below. Morning milk is added the following day. It is heated for thermisation, a treatment that is less severe than pasteurising. Swiss Vacherins are usually pasteurised so this is testament to the quality of his milk. Then after cooling, cultures are added and the milk is ripened. The carefully dosed rennet is added and once set, the curd is left to settle before being stirred and rested during which time a skin can form over the particles of curd. This is key to maintaining texture in the matured cheese which is gloriously silky and oozing.

Following this, the cheeses are moulded, pressed, turned and wrapped in their thick spruce bands. The thickness of spruce bands is another example of attention to quality. A good thick band of spruce cambium contributes just the right amount of resinous flavour when the cheese is matured. For up to 25 days the cheeses are matured out of their boxes and on wooden boards. This is longer than most other Vacherins and again allows for a greater depth of flavour.

25/09/2026

Cheese lovers of the world, the time has come; Vacherin Mont D’Or season is upon us 🇨🇭

Celebrate its return THIS WEEKEND with 10% off

Available across our retail sites and via our online shop mons-cheese.co.uk

Read more about this remarkable cheese via our blog (linked in our bio)

22/09/2026

Mini celebration cake, made of St Felicien, Barriquet & Crottin de Chavignol.

19/09/2026

Tasting excellent this week is Tomme de Chambrouze, a goat’s tomme made by Isabelle Douillon on the western slopes of the Rhone-Alpes, just before the terrain gives way to Beaujolais country.

In this area, the mountains trap the cooler, wetter weather, providing great conditions for growing and harvesting grass and hay. Unlike the majority of French goats cheeses, Tomme de Chambrouze is a large, cutting cheese and is Isabelle’s own invention. It has a beautifully fluffy mouth-feel with classic lactic cheese acidity, a mineral quality. As the summer progresses, the texture becomes richer and more buttery, while the flavours develop a clean, fresh, milky sweetness.

18/09/2026

Last week, Mons UK Director and Buyer Jane Hastings held an online seminar with our wholesale customers on all things Comté.

Thank you to all who joined!

You can read the excerpt via our blog (link in bio!)

08/09/2026

As everyone trickles back from their summer holidays, and the temperatures stay just warm enough for a few more weeks, we thought we’d invite you to come and eat cheese with us in East Dulwich.

Inspired by the “laissez-faire” setups you’ll find in France, we’re putting out a communal bench where you can sit, relax and enjoy your choice of cheese from the shop.

The idea is simple:

1) Choose your cheese and accompaniments from our counter - and feel free to pick up some fruit or vegetables from our neighbours, too.

2) Let us know you’d like to perch outside.

3) We’ll bring you crockery, cutlery and a glass.

4) Sit and enjoy.

The communal bench will be available whenever the shop is open, following our usual opening hours. There’s no need to book — just pop in and ask a member of the team for more details.

18/08/2026

🔔COOL BAG COMPETITION - WIN £50 WORTH OF OUR PICNIC SELECTION🔔

We want to see all of your Mons cool bags out in the wild !!!

HOW TO ENTER
1. Upload a photo of your Mons cool bag and tag Mons Cheesemongers by the 31st August

🏆 The winner will be selected at random and announced on the 1st September!

WHAT’S INCLUDED IN THE PICNIC SELECTION?
Winners choice of cheese, charcuterie and accompaniments, including our selection of booze!

Picnic season is still in, don’t miss out!!!

12/08/2026

Lordship Lane!

03/08/2026

A selection of inspiring, delicate cheese plates at Spring

Dish 1: Buchette de Manon with fennel, grissini and honeycomb

Dish 2: Cantal, Tomme de Chambrouze and Bleu d’Auvergne with fig, fennel seed and walnut bread

Dish 3: Ossau-Iraty, Perail and Roquefort with Jurançon w**e jelly and Rye crackers

Produced at Spring by marly

Address

London

Opening Hours

Tuesday	10am - 5:30pm
Wednesday	10am - 5:30pm
Thursday	10am - 5:30pm
Friday	10am - 5:30pm
Saturday	9am - 5:30pm
Sunday	9am - 4pm

Telephone

+442070646912

Website

http://www.mons-cheese.co.uk/

Alerts

Be the first to know and let us send you an email when Mons Cheesemongers posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Mons Cheesemongers:

Want your business to be the top-listed grocery store in London?