1) French cheese 
(méthode Dieulefit) small disc of goats-milk cheese, the best of which (qualified as méthode Dieulefit) is hard, piquant, and pungent from having soaked in brandy and aged a month in earthenware jars; specialty of northern Provence.
Picodon is a French, traditional farmhouse and creamery natural-rind hard cheese made from un-pasteurised goat's milk.