A cheese with a religious background (not uncommon mind you). The recipe was brought to the Nantes vineyard area probably in the 19th century by a cure (priest). Some say he came from Vendee fleeing revolutionary battles, others say he came from Savoie. This probably makes it the oldest recipe for cheese in the Nantes area, the area being traditionally more of a salted butter area than a cheese area.
It is a washed cows milk cheese. It is slightly pungent and strong, not as much though as Munster, Epoisse, or Stinking Bishop. Its texture is relatively firm, and it is usually matured for a month. You can find it washed in brine or in Muscadet wine. I find it pleasant, and well-balanced, though it could be stronger and smellier for my taste.