This cheese is the first one to be made by Pascal-André Bisson and Rachel White de la Fromagerie Le Mouton Blanc.

The Raclette du Valais is an excellent raclette cheese, the most famous in Switzerland, because it is fatty and smooth.

The Fol Epi is a cheese coated with toasted wheat flour, which gives it the look of a loaf of bread.

Langres cavity is called the "fountain", you can pour brandy in and light the cheese. A sure hit with guests!

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