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

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

Rosso di Langa is a soft cheese made from cow and sheep's milk which has a slightly orange crust.

The Taliah is a firm cheese containing crystals. Its taste is complex both caramelized, nutty, fruity, slightly tart and herbaceous.

Continuing the tradition, La Fromagerie Hamel aged the Maroilles with a local craft beer: La Maudite.