I brought at Fougerus that was ok - I'm realizing that ammonia-y turns me off and while I think Mr. Jenkins would say it means it's a little too old/wrapped incorrectly, Johanna also couldn't taste what I was tasting, so maybe I'm just blessed/cursed with some kind of smell factor that others don't have? I also asked for 'explorateur' to which the fromager said he didn't know what that was, but that there's a good family of cheeses (of producers or of type of cheese, my poor French cannot distinguish) similar - so I went home with a neuf chatel (am I even spelling that correctly?) which was almost cheddar-y in its yellow sheen and taste, but ultimately a bit strong for me (nothing like the fake cream cheese by the same name in the US). Johanna brought us bries that she was disappointed by from Au Bon Marche (her reliable fromagerie was closed), and we decided yes it was the store that sent us these bland sticks of brie. (Alas, they left me with the cheese and they did taste great last night on top of roasted apple, fennel and sweet potato right at the end, covering everything in its stanky brie goodness)
Next month we move on to Loire Valley - this city is wonderful for a great many things, but making cheeses isn't exactly one of them.