The tomme à l'ail des ours is a cheese made from raw cow's milk, matured in the cellars of Savoie. the garlic of the bears is a wild garlic, which gives the tomme multiple aromas; both powerful and creamy; the tomme à l'ail des ours can also be eaten melted in raclette!

The goat cheese raclette will seduce you by its fine paste, its softness and its lightness.very little fat with only 25% of fat, it is the ideal cheese for those who wish to enjoy themselves while eating light!

The Raclette de Savoie, entirely made with raw milk provided by the farmers of the 5 communes of the Chambotte massif, is made and matured by their cheese dairy.

Brézain is a French cheese, produced in Haute-Savoie. It was born in 1991 in La Balme-de-Thuy.

It is a raclette cheese cooked in a wood fire, made from cow's milk, which has a very fruity taste and is less salty than other raclette cheeses such as the Raclette de Savoie.