In Franche-Comté, the Cancoillotte is mainly appreciated on fresh bread at the time of the meals.

The Fontina is used for Fonduta, a classic dishe from Aosta Valley. The people of the region add white truffles.

In 2015, Laliberté was crowned Grand Champion at the Canadien Cheese Grand Prix.

The Roquefort Papillon noir is a blue cheese with creamy texture and powerful taste.

According to its age, Castellano can be used either as a table cheese or in a gratin.