La Tur, containing equal parts of cow, sheep and goat milk, is a delectable cheese!

During a visit to the farm, we proposed to the Tremblay family to produce a raw milk cheese different from the others: this large version of the Tremblay is an exclusivity of La Fromagerie Hamel.

Produced from sheep's milk, Pecorino Romano cheese may be slightly piquant as ripening. Just try it grated on various dishes!

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

The Raclette du Valais is an excellent raclette cheese, the most famous in Switzerland, because it is fatty and smooth.

With its creamy taste, the Nuage de Bourgogne is a nice alternative to butter.