The Feta can be kept longer if it lies in a saline solution. To remove the salty taste, rince the cheese with cold water.

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

As the classic recipe, the Fondue Le Pic contains aged Gruyère, Emmentaler and Vacherin Fribourgeois.

With its creamy taste, the Nuage de Bourgogne is a nice alternative to butter.

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