Produced by Laiterie Charlevoix with milk from Canadian race cows, Le 1608 is a firm but melting cheese.

Manchego is one of the most popular cheeses in Spain.

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

According to its age, Castellano can be used either as a table cheese or in a gratin.

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

Sacred world champion at the World Cheese Awards in 2009, the Cendrillon was the first cheese from Quebec to receive such an honor.