Rodolphe Le Meunier (RLM) built his expertise over decades of practice and inherited knowledge from his grandmother and father – both cheese makers, mongers and affineurs. As a third generation Le Meunier Rodolphe honors his family legacy in his cheese maturing and selection processes.
In 2007 Rodolphe was awarded World Champion Cheesemonger and the prestigious title of Meilleur Ouvirer de France (MOF), a unique and nationally recognized honor for trade professionals in France. Rodolphe is one of twenty-two MOF cheesemongers today, and one of three MOF affineurs.
RLM’s affinage facility, based in the ancient region of Touraine, has eight specialized rooms dedicated to aging and refinement of hundreds of varieties of French and European cheeses. With more than 1000 m2 (~10,000 ft2), everything from natural-rind goat to pressed curd alpine cheeses are housed in their respective caves for the perfect maturation process.
With RLM’s fifteen years of exportation experience, his products can be found internationally throughout Europe, Asia, North America, and the Middle East through specialty shops and world renowned restaurants.