This cheese it very similar to its cousin Livarot. This one has a rind that is washed with Calvados* and is not as pungent. However the cheese will grow  stronger with age. The flavor is delightfully fruity and milky with a hint of mushrooms and apple. What ties it all together is a pronounced meaty flavor.
Serving: Serve a whole cheese on a cheese tray.
Accompaniment: baguette or rye bread and a apple
Wine Pairing: hearty red wines such as burgundy, côtes du Rhônes

* Calvados is a dry apple brandy made in Normandy. Apple orchards and brewers are mentioned as far back as the 8th century by Charlemagne. The guild for cider distillation was created 1606. The area called "Calvados" was created after the French Revolution, but "Eau de vie de cidre" was already called "Calvados" in common usage. In the 19th century output increased with industrial distillation and the working class fashion for "Café-calva". When a phylloxera outbreak devastated the vineyards of France and the rest of Europe, calvados experienced a golden age. The appellation contrôlée regulations officially gave calvados a protected name in 1942.
Calvados is often used to cook particularly in chicken, veal and pork dishes.