The Chèvre à ma manière is a cheese with a short refining period which should be consumed soon after purchase.

With its copper crust and his golden ivory paste, the Comtomme can be used as much to cook as to serve on a plate.

The Nocciolo is a small mouthful of pleasure.

The Garrotxa is a traditional Spanish goat's milk cheese that has almost disappeared in the 80s.

Jac le Chevrier is a cheese made from pasteurized goat milk by Jacques Mailhot.

At La fromagerie Hamel, a tradition continues: each child accompanied by a parent was offered a piece of Saint-Guillaume.