I've been re reading one of my favorite books "Chez Jacque," Jacque Pepins biography/recipe books, and he mentions "Fromage Fort" which is, as he describes, marinated cheese in leek broth and white wine, left in the cellar in an eartheware container and eventually mashed with garlic.
I was just looking for someone to shed a little more light on the process of producing fromage forts, they sound delicious!!