When choosing our discovery cheeses, you will find the following 3 cheeses:
- Morbier +100 days (cow's milk, artisanal production)
- Valençay (goat's milk, agricultural production)
- Sotch (sheep's milk, produced manually in a traditional way in a workshop)

This assortment will allow you to discover the three milks used in France for cheese making (sheep, goat and cow) as well as the different textures (hard, soft and melting cheese).