Fleeing from persecution, the Trappist Monks learned to make cheese in order to survive. Upon returning to the western peninsula of Brittany, France in 1815, they kept up their cheesemaking, and the region continues to maintain old practices like cheesemaking to this day. Enjoy as snack with fruit or rye bread; in paninis or melted on steamed veggies. Taste: Mild, sweet, smooth, velvety. Pairings: Sauvignon Blanc, Champagne, Chenin Blanc, Viognier, Pinot Grigio, Chianti. Made with pasteurized cow's milk and traditional rennet.