La Madelaine is a soft paste cheese produced from sheep's milk.

It seems that the Charbonnier gallois worked wonders served in a sandwich of roast beef and mustard.

This melting raclette is made with real pieces of pepper.

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.

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