Discover our cheese directory!
The Fuoco is the only soft cheese made from buffalo milk to be produced in Quebec.
On its chestnut leaf, the Mothais sur feuille attracts attention.
The Fourme d'Ambert is a beautiful blue for beginners, because it is a traditional blue with a slightly salty taste.
By its just balance in salt and its taste, the Bleu d'Élizabeth is a blue which pleases.
The Feta can be kept longer if it lies in a saline solution. To remove the salty taste, rince the cheese with cold water.