Cachat, or cacha, also called fromage fort du Mont Ventoux is a Provençal dish made by placing scraps of cheese, or a young banon, in an earthenware jar, seasoning it with salt and pepper, and then dousing it in vinegar, garlic, salt, pepper and eau-de-vie. The cheese is left in a cool cellar and allowed to ferment, leading to the development of strong flavors.
For the more general mixed-cheese spread, see fromage fort.