Nantais is also known as Cure. It is a small, sticky, washed-rind cheese with a creamy interior. The cheese has a smoky-bacon taste and spicy finish. Nantais was brought into Brittany, which previously lacked cheese, by a monk who was fleeing from the French Revolution. The maturation period is one month and the fat content is 40%. The rind is smooth and wet, the pate golden and supple, with a few small holes.