In 2004, the Douanier won the Grand Champion award at the Canadian Cheese Grand Prix.

Curé-Hébert was named after Nicolas-Tolentin Hébert.

With its copper crust and his golden ivory paste, the Comtomme can be used as much to cook as to serve on a plate.

The Raclette Brézain, it's the story of a man, Jean Le Gléour, with a good idea: create a smoked cheese to melt and to share.

The Raclette du Valais is an excellent raclette cheese, the most famous in Switzerland, because it is fatty and smooth.