Made by Benedictine monks, hence its name,the Bleu Bénédictin reveals a melting heart with aromas of nuts and mushrooms

Sartori recommend trying its Bellavitano à la bière de framboise in a mac and cheese, with an onion soup or a salad.

Bleu d'Auvergne is derived from volcanic soil, which gives it a unique character.

Named Cheese of the year at the Canadian Cheese Awards in 2014, Le Baluchon is easy to adopt.

Although from foreign origin, Alepo is produced in Quebec.