History tells us this cheese was created by a priest from Vendee escaping from the French Revolution. For many years this cheese was made in the local farms, today, due to its success, the producers have created a dairy that respects the traditional methods of making this cheese. Cure Nantais resembles its close cousin the Saint-Paulin, but it has a more pronounced taste as it is washed several times during its ripening period. The rind is smooth and humid, the colour straw. The pâte is pale yellow, soft with small holes.