Made in Savoie with raw milk, this semi-firm cheese is traditionnaly used for melting, especially with potatoes and dried meat (prosciutto, Viande des grisons,...).

According to an old tradition, this reblochon is always made twice a day (in the morning and in the evening) with fresh raw cow's milk. It gives the cheese an hazelnut flavour, and a farmyard and earthy aroma.

This Biscuits roses powder can replace sugar in a yoghourt, a fruit compote or can be use as a decoration for pastry.

Camembert made with cow's milk produced in a small dairy in the AOP area. Fruity flavour, with a soft and creamy texture.