The fromage en grains is a must for the success of a good poutine.

Aged with port for four to five weeks in our cave in Repentigny, the Stilton au porto is THE holidays' cheese.

Kénogami is a cow's milk cheese produced by the Lehmann family from Switzerland.

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

The Piave can be a substitute for Parmigiano Reggiano in a risotto, but it can also be enjoyed alone or in other foods.