After passing the 3rd cheese stand at the market we could take it no longer. We had to buy some cheese. We found a stand offering 5 cheeses for 15,00 euros. Seemed good to us. After the cheese was all wrapped up it occurred to us that we really hadn't paid attention to what kind of cheese we were buying. We tried to back track and match up the names to what was on the table and what we think went in the bag. We gave up quickly, and were content knowing at least 2 of what we had - reblochon and goat cheese. The other 3 were covered in the hairiest mold I'd ever seen on a cheese. Oh, the adventure . . .Reblochon is a famous cheese from the region. It, like Champagne and Roquefort Cheese, is protected with an AOC title - meaning cheese can only be called Reblochon if it is made in a specific region of France (in this case the Haute-Savoie region.) Reblochon is an important ingredient in a local dish called Tartiflette. Tartiflette is made with potatoes, reblochon, cream and lardons (bits of bacon.) Not exactly what you think of when you think of French cuisine. But knowing we were a stone's throw from Switzerland, it suddenly made sense. When we saw it being sold street side we immediately knew what dinner would be. Served along with the sausages, it was just the thing.About the moldy cheese . . .we did try it (after we were half-way into a bottle of cremant, but still . . .) The men wanted nothing to do with it. Their loss, it was really good once the rind was cut off. But the smell, well, try as hard as I could to be French and cultured, I must confess it was stinky. Really, really stinky.