A Classic French cow's milk cheese made since the 12th century; it got its name in the 17th century and its AOC (name-protected) designation in 1976, and today, it is still one of the most popular cheeses in France. Its cross-hatched, brine-washed, white rind smells pleasantly pungent and earthy. The rind is where the flavors are the strongest, but the semi-soft, loose-textured paste's pungency is not offensive; rather, it's moore garlicky and aromatic.