Produced by Laiterie Charlevoix with milk from Canadian race cows, Le 1608 is a firm but melting cheese.

The Cheddar de l'Île-aux-Grues is available in three stages of maturity: medium strong, strong and extra-strong.

Camembert Le Pic is the best on the market. In addition, it's the only French Camembert to be imported by plane.

Brillat-Savarin aux truffes is the fusion of exceptional products: a triple-cream cheese with truffles.

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