The Brillat de Bourgogne is a Brillat-Savarin specially selected for us by a cheese expert.

Mold with a ladle, the Martin Casimir has a very fine and melting paste.

The Pizy is a small cheese, a replica of a Swiss cheese, Tomme Vaudoise.

Sartori recommend trying its Bellavitano à la bière de framboise in a mac and cheese, with an onion soup or a salad.