"As they were all rather short of breath this time, it was the camembert they could smell. This cheese with its gamy odour, had overpowered the milder smells of the marolles and the limbourg; its power was remarkable. Every now and then, however, a slight whiff, a flute-like note, came from the parmesan, while the bries came into play with their soft, musty smell, the gentle sound so to speak, of a damp tambourine. The livarot launched into an overwhelming reprise, and géromé kept up the symphony with a sustained high note."
- Émile Zola [1840-1902], The Belly of Paris, p. 213
