Sacred world champion at the World Cheese Awards in 2009, the Cendrillon was the first cheese from Quebec to receive such an honor.

The Feta can be kept longer if it lies in a saline solution. To remove the salty taste, rince the cheese with cold water.

Mozzarella di bufala Campana is a fresh cheese that deserves to be simply savored with oil, tomatoes and basil.

La Mascotte is a semi-firm cheese made from goat's milk.

Certified organic by Ecocert Canada, the Gré des champs is a firm cheese with hazelnut accents.

The Lindsay is wrapped with cheesecloth which helps to age and preserve his flavor.