The Garrotxa is a traditional Spanish goat's milk cheese that has almost disappeared in the 80s.

The Cheddar de l'Île-aux-Grues is available in three stages of maturity: medium strong, strong and extra-strong.

With its flavor of potato, a tuber abundantly cultivated on Prince Edward Island, the Cheddar rustique d'Avonlea is truly unique.

Made by Benedictine monks, hence its name,the Bleu Bénédictin reveals a melting heart with aromas of nuts and mushrooms

It is a versatile cheese that is as good alone as in a recipe.