Victor et Berthold is the flagship of the Fromagerie du Champ à la Meule.

This gourmet cheese aged four years has a deep flavor with hints of caramel and contains tiny crystals.

Washed with freshly roasted and grinded coffee seeds, the Bellavitano à l'expresso will be appreciated by coffee lovers.

The Fontina is used for Fonduta, a classic dishe from Aosta Valley. The people of the region add white truffles.

With its copper crust and his golden ivory paste, the Comtomme can be used as much to cook as to serve on a plate.

Le Mont-Jacob is a semi-firm cheese which is aged for more than 60 days.