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Josephine: Named after Napoleon's wife, the firm cheese is made from the milk of sheep from the Pyrenees mountains. It is refined for a minimum of one year in natural caves, which gives it earthy notes. 'The main taste of the cheese is fruit,' says Mr. Marchand. 'And that light fruitiness is more suitable for the Asian palate [than smelly cheeses].' (656 Hong Kong dollars, or US$84, per kilogram)
Napoleon: The Josephine was modeled after the Napoleon, which hails from sheep from Mont Saint Rigaud, a mountain along Napoleon's passage through the Alps. 'The Napoleon is lighter and less fruity than the Josephine. And there's no nuttiness,' says Mr. Marchand. 'It is overall a milder cheese.' (HK$698 per kilogram)
Wasabique: Inspired by trips to Japan, Mr. Marchand, who created Wasabique, adds a small amount of fresh wasabi during the curdling stage of cheese-making. The goat's-milk cheese is eaten fresh-within three weeks-and has a soft feel with the lightest zing of spice from the wasabi. (HK$390 per kilogram)
Le Gros Lorrain: An ancestor of Munster cheese-not to be confused with the American Muenster cheese, which has a bright orange rind and tastes similar to sharp cheddar or jack cheese-this is a soft but strong-tasting cheese made in Vosges, in Alsace-Lorraine. Le Gros Lorrain is the larger version of Munster, and is about 50 centimeters in diameter and nine centimeters thick. Made from the milk of a special breed of cows in Montpellier, of which fewer than 100 remain, the cheese is aged for three to five months. The rind of the cheese is also washed regularly with Mirabelle, a type of plum liquor, which gives it a distinctive sweetness. 'This is a 'forgotten cheese,'' says Mr. Marchand. 'The recipe disappeared in the '30s, and I recovered it from my grandmother.' (HK$232 per unit)
Reblochon Fermier d'Alpage: 'This is not like ordinary Reblochon you'd find in your supermarket,' says Mr. Marchand. 'It comes from the Alps, and is best during the spring season when farmers go high into the mountains, and the cows graze on the grass.' The spring milk used in the cheese has a floral aroma because of all the flowers in bloom eaten at the time. The cheese is firm, with an almost molten core and mildly nutty taste, and is aged for a minimum of two months. (HK$488 per kilogram).
參考譯文：
約瑟芬(Josephine)：這款乳酪以拿破侖(Napoleon)妻子約瑟芬的名字命名，這種硬乳酪由產自比利牛斯山區的綿羊奶制成，至少要在天然巖洞中精煉一年，使其帶有泥土的氣息�，斅缮姓f，這款乳酪的主要味道是水果味，和氣味濃烈的乳酪相比，這種散發淡淡果香的乳酪更適合亞洲人的味蕾。（每公斤售價656港元，或84美元）
拿破侖(Napoleon)：這款乳酪由產自圣里高山(Mont Saint Rigaud)的綿羊奶制成，當年拿破侖在穿越阿爾卑斯山的途中經過了這座山。約瑟芬乳酪的靈感便是源自這款乳酪�，斅缮姓f，拿破侖乳酪的味道比約瑟芬乳酪清淡，果味較弱，沒有堅果味道。整體來看，這是一款較為溫和的乳酪。（每公斤售價698港元）
芥末乳酪(Wasabique)：這款乳酪由瑪律尚發明，靈感來自他的日本之旅。他在乳酪制作過程中的凝固期往其中加入了少量的新鮮芥末。這款山羊乳酪要在三周內趁鮮食用，嘗起來口感柔軟，同時還有一種芥末的輕微辛辣味。（每公斤售價390港元）
Le Gros Lorrain：這是法國門斯特干酪（不要和美國的門斯特乳酪混淆）最早的原型之一，它有一層明亮的橙色外皮，味道接近濃烈的切達干酪或杰克乳酪。這是一種柔軟但味道濃烈的乳酪，產自阿爾薩斯-洛林地區(Alsace-Lorraine)的孚日山(Vosges)。Le Gros Lorrain 是門斯特乳酪的放大版，直徑大約有50厘米，厚度有9厘米。它是用蒙特利埃地區(Montpellier)經過特殊喂養的母牛的奶制成的，目前這種母牛的數量不足100頭。這種乳酪要經過三至五個月的熟化。還要定期用黃香李酒清洗它的外皮，從而使其具有一種獨特的甜味。瑪律尚說，“這是一種‘被遺忘的乳酪’，其配方在20世紀30年代失傳，我從我的祖母那兒學到了它的配方。”（每塊售價232港元）
Reblochon Fermier d'Alpage：瑪律尚說，它和你能在超市找到的普通勒布羅匈乳酪不一樣。它來自阿爾卑斯山，最好是選用春季出產的牛奶，這時農場主們會進山放牧，母牛能吃到鮮嫩的綠草。這款乳酪中所用的春季牛奶有一股花香味，因為這個時期牛會吃下很多盛放的花朵。這種乳酪質地堅硬，但其核心部分幾乎是融化的，有溫和的堅果味道，至少需要熟化兩個月。（每公斤售價488港元）。
