The Stilton is a blue cheese only produced by six licensed dairies in England.

At La fromagerie Hamel, a tradition continues: each child accompanied by a parent was offered a piece of Saint-Guillaume.

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

The Valbert is a firm farmer cheese, its is ripened in surface and matured six months.

The Riopelle de l'Isle is a creamy cheese produced in Isle-aux-Grues, a tribute to the famous painter Jean-Paul Riopelle.