In 1815 Trappist monks returned to North Eastern France after the Napoleonic wars and rebuilt the old Entrammes abbey on the river Mayenne. The abbey was named Port du Salut or port of safety.
The traditional trappist cheese made there became fashionable in Paris in the 1880’s and the cheese sellers cry “C’est arrivé” became associated with the cheese which sold out in a few hours. The cheese is still produced next to the abbey in two forms, natural rind for eating immediately and affine.
The affine has a washed rind, semi-soft texture and creamy sweet-sour flavour that develops with aging.