Cachaille is a really interesting cheese, originating in the French village of Puimichel
It is produced by grating dry cheeses into earthenware pots, and then adding a range of ingredients, usually including pepper, olive oil, and some fresh (up to three days old) cheese. The mixture is kept to age for three months before consumption.
This mixture is stirred well and regularly, and will keep for up to twenty years! It is regularly topped up with fresh ingredients as needed.
research source: cheese.com