The Fol Epi is a cheese coated with toasted wheat flour, which gives it the look of a loaf of bread.

Asiago is considered as an excellent Italian table cheese. It has been produced for more than a millennium!

Sartori recommend trying its Bellavitano à la bière de framboise in a mac and cheese, with an onion soup or a salad.

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.

By its just balance in salt and its taste, the Bleu d'Élizabeth is a blue which pleases.

Traditionally, the Swiss raclette is eaten with potatoes, pickles and onions.