Some more specialties:
A Camembert, after it bloomed, wrapped in wet handkerchief for the next 15 days. Wet=Cider, you have to keep the wetness. It is a Camembert Affine au Cidre de la Maison.
Another one is the Boulette d'Avesnes, with chopped fresh parsley leaves and Pen Cand, coated with sweet paprika and washed with beer twice a week. You can use dill, garlic, almost whatever instead of parsley.