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

The Cheddar Cows fumé (2 ans) is naturally smoked with apple wood.

Le Mont-Jacob is a semi-firm cheese which is aged for more than 60 days.

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

According to its origin, the season and its age, each wheel of Comté is distinguished by its unicity.