Although from foreign origin, Alepo is produced in Quebec.

The Valbert is a firm farmer cheese, its is ripened in surface and matured six months.

The Nocciolo is a small mouthful of pleasure.

Jac le Chevrier is a cheese made from pasteurized goat milk by Jacques Mailhot.

The Fourme d'Ambert is a beautiful blue for beginners, because it is a traditional blue with a slightly salty taste.