Maison Hennart: more than 100 years of aging

The story of Maison Hennart begins in 1922, when Marcel Hennart founded the family business. Since then, the craftsmanship has been passed down from father to son for four generations. From Northern France, Hennart grew into a renowned affineur of exceptional French cheeses. Throughout the years, the philosophy has remained the same: seeking out authentic cheeses in which the region, the milk, and the craftsmanship of the maker are clearly evident.

From farm to maturation cellar

Maison Hennart collaborates with more than 70 producers spread across France. The focus is on farmhouse and artisanal cheeses, a large proportion of which are made from raw milk. Hennart's cheesemakers visit the producers and select cheeses based on quality, origin, and character. Subsequently, the young cheeses receive exactly the time and care they need in Hennart's ripening cellars. Each cheese requires unique treatment to allow its structure, aroma, and flavor to develop optimally.

The art of refining

From soft white mold cheeses and washed-rind cheeses to blue cheeses and firm mountain cheeses: Maison Hennart works with cheeses from various French regions. Some are aged for months, while others are washed, turned, or further refined to bring out their character. It is precisely this combination of carefully selected farmhouse cheeses and more than a century of experience in affinage that makes Maison Hennart special. A beautiful French family business where terroir, tradition, and love for cheese still take center stage.