This is Laguiole. It is a very old style French cheese originally made in a large drum shaped cylinder in the Massif Central. Laguiole takes its name from a village on the plateau of Aubrac. This geographical area is important to the cows that graze there as it greatly contributes to the flavour and flavour development of the cheese as it ages.
More information on the use and serving of Laguiole is available here.
This cheese will vary from ivory to yellow and can have a spotted rind depending on its age. When ripe, the sourish note of the youthful laguiole will become more rounded, savoury and pronounced. At 6 months maturity it is as complex, nutty and with a depth of flavour as any of the world's great cheeses.