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.

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

Of Italian origin, the Caciocavallo fumé is handcrafted. It has a smokey flavor.

Of Italian origin, the Caciocavallo is shaped by hand. With age, its flavor becomes more pronounced.

Brillat-Savarin aux truffes is the fusion of exceptional products: a triple-cream cheese with truffles.