Fol Epi is a semi-hard
cow's
milk cheese made traditionally in the west of
France. Its taste is similar to a mild
Emmenthaler (or
swiss cheese), with occasional holes and a texture to match. The cheese comes in a quite distinctive loaf shape with raised wheat
sheaves as a decoration, and lightly crusted with toasted wheat flour on its
rind.
It's quite tasty warm on
baguette, with
apples or
pears, as part of a
cheese tray, or just for snacking. I've found it online for around $11 a pound.