Kénogami is a cow's milk cheese produced by the Lehmann family from Switzerland.

Traditionally, the Swiss raclette is eaten with potatoes, pickles and onions.

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

The Piave can be a substitute for Parmigiano Reggiano in a risotto, but it can also be enjoyed alone or in other foods.

It seems that the Charbonnier gallois worked wonders served in a sandwich of roast beef and mustard.

Jarlsberg is a Norwegian cheese whose inspiration comes from old recipes of Swiss cheese.