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

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

Produced by Laiterie Charlevoix with milk from Canadian race cows, Le 1608 is a firm but melting cheese.

The Brillat de Bourgogne is a Brillat-Savarin specially selected for us by a cheese expert.

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