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

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.

Le Mont-Jacob is a semi-firm cheese which is aged for more than 60 days.

The Gjetost is a Norwegian cheese with a hint of caramel flavor that can be easily consumed as a snack on the ski slopes.

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