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

The Zurigo is a cheese with a low fat percentage that is still tasty.

French tradition, Époisses Berthaut is now distributed in more than 15 countries.

Traditionally, the Swiss raclette is eaten with potatoes, pickles and onions.

12 months aged Manchego is a Spanish cheese to try with quince paste for an interesting marriage of sweet and salty.