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

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

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

The faisselle is a cheese mold with multiple holes allowing the draining of the curd.

Aged with port for four to five weeks in our cave in Repentigny, the Stilton au porto is THE holidays' cheese.

As the classic recipe, the Fondue Le Pic contains aged Gruyère, Emmentaler and Vacherin Fribourgeois.