The Appenzeler is a Swiss cheese without lactose and a remarkable taste.

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.

Ultrafiltration of milk provides to the Fromager d'Affinois a texture close to the one of a triple cream cheese.

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

The Fourme d'Ambert is a beautiful blue for beginners, because it is a traditional blue with a slightly salty taste.