Near the town of Ambierle, in central France, is a railway tunnel full of cheese. The man in charge doesn't know much about trains, but has few equals when it comes to curds and whey. Irina Fainberg caught up with Herve Mons on his first visit to Australia in February. Fromager and affineur Herve Mons was born into a cheese family. His parents, Hubert and Rolande, began selling cheese at market stalls in and around Roanne, in central France, in 1964. Growing up around good cheese made career choice easy for young Herve. With his parents' business booming, Herve travelled to Paris to train with some of the city's best cheesemongers and in the early 1980s opened the first Mons shop in Roanne city centre.
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