The Brie paysan from Fromagerie du Presbytère is a tribute to people who work the land.

The Chèvre à ma manière is a cheese with a short refining period which should be consumed soon after purchase.

As the classic recipe, the Fondue Le Pic contains aged Gruyère, Emmentaler and Vacherin Fribourgeois.

With its strong advertising campaigns, Boursin largely marked the spirits.