Mold with a ladle, the Martin Casimir has a very fine and melting paste.

The Cheddar de l'Île-aux-Grues is available in three stages of maturity: medium strong, strong and extra-strong.

What distinguishes best the Emmentaler from the other cheeses is its holes.

The Bouton d'Or is a cheese whose name is inspired by the small yellow flowers that grow in the field where the cows like to graze.