Mozzarella di bufala Campana is a fresh cheese that deserves to be simply savored with oil, tomatoes and basil.

The Feta can be kept longer if it lies in a saline solution. To remove the salty taste, rince the cheese with cold water.

The Fourme d'Ambert is a beautiful blue for beginners, because it is a traditional blue with a slightly salty taste.

This cheese is aged in natural sandstone caves in Switzerland. This is a cheese that can easily be enjoyed, because it has a powerful, yet harmonious taste.

Ultrafiltration of milk provides to the Fromager d'Affinois a texture close to the one of a triple cream cheese.