The Roquefort Papillon noir is a blue cheese with creamy texture and powerful taste.

The Gorgonzola is appreciated when added to sauces or creams, because it enhances the taste.

The Fourme d'Ambert is a beautiful blue for beginners, because it is a traditional blue with a slightly salty taste.

The Fleuron is a Quebec blue cheese with a robust flavor.

By its just balance in salt and its taste, the Bleu d'Élizabeth is a blue which pleases.