Pié d'Angloys

This pasteurised cow's milk cheese  stems for cheese produced in Cistercian monks in the 14th century, and then again since 1992 by  Paul Renard of the Fromagerie in Flogny-la-Chappelle in Bourgogne (Département Yonne).  The current producer in the Loire Region is Coeur de Lion of the Fromageries Parreault at Mesley-du-Maine (Département of Pays de Loire).(1)

Ref. (1) https://www.cookipedia.co.uk/recipes_wiki/Pi%C3%A9_d%27Angloys_cheese accessed 26/20/2020.

Bottom left in the picture above:  the cheese was creamy, slightly sweet and honeyed, with hints of nuts and brine.  March 2019.  3.75/5