Mild, pleasent trappist cheese from Northern France, close to belgium. Casual table cheese, not too fancy. Minimum 45% fat in dry matter, aging regiment of 2-5 weeks depends on size. Initial yeasting and final cool aging like Reblochon. Relatively low salt, washed rind. Raw and pasteurized versions available. I would buy it regularly if it was offered in supermarkets here. Only had it once in France. It's a fun one.