While you can find some great Cheeses at Auchan or other supermarkets at sometimes unbelievably low prices, if you want to get some truly great varieties, refined to a perfect quality by caring for the product, you should seek out your local affineur. There are so many cheeses here in France and very much as it's an issue with wine, where do you even start? How do you know good from bad and the differences in quality.
Just talk to the affineur at your local market and they will guide you through the maze of cheese mountains.
A while ago at some country food fair I tasted a walnut liquor cured cheese from the Perigord region. The exhibition was too far from home and without cooler bag, I did not want to buy and products that might turn bad. When I bought some Mozza the other day, I did inquire about that walnut cheese and not really to my surprise the vendor told me that she has one very similar from the Brittany region. The story goes that the sisters in the abbey in Pergiord could not keep up with the demand and offered a related Monastery in northern France the recipe.
So it's virtually the same product, just made elsewhere.
If you visit France and want try some odd cheese, look for this one. Made with cow's milk, the eatable rind washed and soaked in walnut liquor.
I DO ENJOY CHEESE BARGAINS
WALNUT FLAVORED CHEESE
MADE BY MONKS
EAT THE RIND
PINEAU WENT WELL WITH IT
MADAME MARTY, VERY KNOWLEDGEABLE CHEESE VENDOR IN JARNAC