With its copper crust and his golden ivory paste, the Comtomme can be used as much to cook as to serve on a plate.

With its flavor of potato, a tuber abundantly cultivated on Prince Edward Island, the Cheddar rustique d'Avonlea is truly unique.

The Chèvre à ma manière is a cheese with a short refining period which should be consumed soon after purchase.

The Gjetost is a Norwegian cheese with a hint of caramel flavor that can be easily consumed as a snack on the ski slopes.

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