The Gorgonzola is appreciated when added to sauces or creams, because it enhances the taste.

The Zurigo is a cheese with a low fat percentage that is still tasty.

This melting raclette is made with real pieces of pepper.

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

The Roquefort Papillon noir is a blue cheese with creamy texture and powerful taste.