Visit and assessment
I assess the space, the conditions needed for affinage and your requirements before preparing a quotation.
CHARLES-HENRI BELLON · CHEESEMONGER & AFFINEUR
A cellar of your own.
Cheese
to share.
I design and look after your private cheese cellar. I also come to you for private tastings.
Explore my services ↗PROVENCE · FRENCH RIVIERA · WORLDWIDEBY APPOINTMENT
A PERSONAL SERVICE
Your own cellar.
An affineur by your side.
I visit your space, plan the project and coordinate the craftspeople who build your cellar. After installation, cheese care is available as an optional paid package. I also lead private tastings in your home, around your table.
PRIVATE CELLARS
Your cellar,
from design to daily care.
I begin with a visit. We discuss your space, your tastes and how you want to use your cellar.
I prepare the study and quotation, then bring together and coordinate the craftspeople through to commissioning. Ongoing cheese care after installation is available as a separate, optional paid package.
Building the cellar
I select the craftspeople, coordinate their work and oversee the equipment installation through to commissioning.
Cheese care — optional paid package
Care after installation is not included in the cellar creation service. It is offered as an optional paid package. The price, visit frequency and included services are detailed in a separate quotation.
Explore private cheese cellar design ↗
Tell me about your cellar ↗PRIVATE TASTINGS
For your
private
events.
For your private events, I travel to wherever you are, anywhere in the world.
I bring a personalised cheese selection, chosen to suit your tastes, your guests and the occasion. On the day, I cut and serve the cheeses, introducing their producers, regions and affinage. I guide you through the tasting and offer advice on pairings.
A cheese sommelier service devoted to tasting and sharing, without full meal preparation or catering.
Explore private cheese tastings at home ↗
Plan a tasting ↗
CHARLES-HENRI BELLON
Four generations
of cheesemongers.
I am a fourth-generation cheesemonger. I opened Fromagerie Bellon in Aubagne in 2015. Since then, I have sourced cheese from makers and affineurs and cared for it as it matures in my cellar.
I have also completed training in cheese affinage at Mons.
I regularly visit the people I work with. Understanding how they make and age their cheeses helps me choose each one at the right moment.
I bring that experience to your private cellar and tastings.
MAÎTRE ARTISAN · MASTER CRAFTSPERSONFOUR GENERATIONS OF CHEESEMONGERS
CLOSE TO THE SOURCE
Knowing the people
who age the cheese.
TELL ME ABOUT YOUR PROJECT
Let’s talk about
your project.
Tell me about the cellar you have in mind or the tasting you would like to host. I will reply personally.
Your enquiry
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Provence & French Riviera · International travel by appointment
Cellar visits and care schedules depend on your location.