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The Fontina is used for Fonduta, a classic dishe from Aosta Valley. The people of the region add white truffles.
The Nocciolo is a small mouthful of pleasure.
Traditionally, the Swiss raclette is eaten with potatoes, pickles and onions.
As the classic recipe, the Fondue Le Pic contains aged Gruyère, Emmentaler and Vacherin Fribourgeois.