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

The Roquefort Papillon noir is a blue cheese with creamy texture and powerful taste.

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

The Halloumi is a cheese to grill, to fry or to serve for a raclette.