Valençay is the companion of all the good times - appetizer, snack, after dinner, etc.

According to its age, Castellano can be used either as a table cheese or in a gratin.

In Franche-Comté, the Cancoillotte is mainly appreciated on fresh bread at the time of the meals.

The Cheddar à la Guinness can be enjoyed whether you are amateur of beers or not.

The Ossau-Iraty will be more flavourful after the aging in a cave.