This is a French cow's milk cheese in the general "brie-like" family with a white mold rind and a ripened, creamy, almost runny paste. Like many in that family, the taste will no doubt vary depending on the precise amount of ripening time. The one I picked up was definitely on the side of nearly liquid but without any tinge of the ammonia that can develop in some cases. It almost dissolves on the tongue with a very buttery mouth-feel. The main taste is a mild milkiness but with a little acidity around the edges.  When smeared on a plain whole-wheat cracker, it goes very nicely with an acidic dried fruit (e.g., berries or cherries) or even a bitter orange marmalade. It needs some sort of contrast of that type to avoid being insipid. For similar reasons, I'd recommend pairing it with a fairly acidic red wine, but since my prejudice leans heavily to reds, this recommendation should be suspect.