Swiss sheep-cheese coming from Rossinière region. semi-hard and creamy. Very good for "raclette"The crust is flowery. Refinement: 4 up to 8 months.
Cheese made by thermized sheep milk, with a soft taste, becoming more flavoured by refinement.
Swiss cheese product in the township of Fribourg ( Mont Vully). Made by cow milk, the paste is pressed and baked. Its crust is regulary cleaned with white wine from Mt-Vully. Its paste is semi-hard and has a ivory color, the taste is delicate, salty and a bit spicy.
This cheese is made by raw sheep milk and is totally biological.Coming from Vaud township ( Pays d'Enhaut), its paste is soft and its crust flowery. Very digestible.
The Roquefort is a parsley paste cheese worldwide known. Coming from Aveyron's township ( south of France), it is made by a carefully treated raw sheep milk.This Roquefort has the characteristic to be manufactured following the organic standards.Best consumption period: between April and OctoberRefinement : around 5 months