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

Alfred Le Fermier is a cheese that reflects the history and work of four generations of a Quebec family.

Jac le Chevrier is a cheese made from pasteurized goat milk by Jacques Mailhot.

Bleu d'Auvergne is derived from volcanic soil, which gives it a unique character.

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