While it is possible to group the cheeses according to their different classifications, we must specify that the cheeses are all different based on their region, manufacturing, aging and the cheese maker know-how.
However, since we are often asked to define a cheese according to its rind or paste, we will present the types offered within our network.
This time, among other things, we preferred to use red smear (microbial flora) to produce cheeses with a heightened flavour. For a washed rind, the cheese maker very carefully rubs the surface with salt water or special alcohol. For mixed rind, the cheese is washed at the beginning of the ripening stage and then it is left to allow the flora present in the rooms to do their work.