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The faisselle is a cheese mold with multiple holes allowing the draining of the curd.
The Garrotxa is a traditional Spanish goat's milk cheese that has almost disappeared in the 80s.
This cheese is aged in natural sandstone caves in Switzerland. This is a cheese that can easily be enjoyed, because it has a powerful, yet harmonious taste.
Sacred world champion at the World Cheese Awards in 2009, the Cendrillon was the first cheese from Quebec to receive such an honor.
The Zurigo is a cheese with a low fat percentage that is still tasty.
La Mascotte is a semi-firm cheese made from goat's milk.