The Fol Epi is a cheese coated with toasted wheat flour, which gives it the look of a loaf of bread.

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

The Appenzeler is a Swiss cheese without lactose and a remarkable taste.

We order Brie de Meaux aged two weeks longer than the norm so they have matured before starting their journey.

Aged with port for four to five weeks in our cave in Repentigny, the Stilton au porto is THE holidays' cheese.