PICODON CHEESE :This is a goat cheese, small and round, with a thin skin and an even texture within. The Picodon is amongst the very few cheeses to be granted an "appellation d'origine contrôlée". The quality of this product depends on the food the goats eat, the skill of the producer and the temperature and humidity of the dairy. The cooperative dairies achieve consistent quality throughout the year, whereas farm production is better in March, April and from September to December.

SASSENAGE VERCORS BLUE CHEESE: it is a semi-soft blue-veined cheese, with a delicate subtle taste and a hint of hazelnut, made exclusively from cows’ milk. The smallest AOC cheese in France, it is also the only one to be produced within the limits of a Regional Natural Park.

BANON : Banon is a soft cheese made from non-pasteurised full fat goats’ milk. It is processed and matured then wrapped in natural dried chestnut leaves and tied with raffia. After maturing for a minimum of two weeks, including ten days wrapped in the leaves, Banon becomes homogeneous, smooth, creamy and supple. Its crust turns a creamy yellow under the leaves. The Drôme is one of 4 departments in the same geographical area making this AOC cheese.