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« Winter 2012 Magazine »
A new year has begun. For us, it means turning the page on a year well spent... developing, tasting, and reworking our cheese creations so we may offer them to you this year, unpretentiously but nevertheless swelled with the pride of work well done.
Doing things as they must be done, taking the time of doing things right, those are the hallmark of authenticity.
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Now it is your turn: take the time to indulge yourself and enjoy one of our cheeses.
And this winter, discover our 6 new recipes.
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Article
Raclette or cheese Fondue?
The cheese called Raclette can now be found in all cheese shops and supermarket cheese counters, usually pre-sliced, ready to use.
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