Cheese dairy
A very fine assortment of cheeses from all regions in the center of the halls, with a wide range of well-matured cheeses, cooked mountain cheeses, with good regional representation in Jura and Doubs, but also Beaufort d'Alpage and Appenzeller, Saint-Nectaire and Vacherin Fribourgeois. The region with soumaintrain, fine soft cheeses, camembert made from raw milk, saint-félicien... Eggs, charcuterie, and even desserts, such as apple vanilla tartelette or homemade tiramisu.
