The Pic Boule is a summer cheese that will brighten up your barbecues! It can be used for appetizers or garnish your potatoes.

Pouligny Saint-Pierre is nicknamed the Eiffel Tower because of its shape.

La Religieuse matured at least five months at the Fromagerie du Presbytère before we received it. It is a cheese that serves well for raclette, but also as a table cheese.

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

The Sainte-Maure de Touraine can be enjoyed young or aged, at the beginning or end of a meal, it will always be appreciated.

Selles-sur-Cher is a great cheese for the person who want to discover goat cheeses.

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

During a visit to the farm, we proposed to the Tremblay family to produce a raw milk cheese different from the others: this large version of the Tremblay is an exclusivity of La Fromagerie Hamel.

La Tur, containing equal parts of cow, sheep and goat milk, is a delectable cheese!