The Tête de moine is appreciated when it is pared in rosettes because it highlights its aromas.

The Raclette Brézain, it's the story of a man, Jean Le Gléour, with a good idea: create a smoked cheese to melt and to share.

Winner of the Canadian Cheese Grand Prix 2015 in the fresh cheese category, ricotta Bella Casara is a key product of the summer. Whether with fresh herbs or a simple fruit coulis, it can be served from appetizers to dessert.

Flavored with rosemary, the Don Enrique is a Spanish cheese made from goat's milk.