There's a story about how St. Marcellin, a cheese from a remote region of France, became popular, at least as popular as French cheeses go. The dauphin, the prince who would be King Louis XI, was out hunting in his lands in southeastern France called the Dauphiné. (Incidentally "dauphin" literally means "dolphin" and goes back to a guy named Guy VIII, the French count of Vienne who had dolphins on his coat of arms.That has nothing to with cheese except that dolphins are mammals and might produce a wonderfully rich dolphin cheese if you could find a short stool to milk them.) The prince got lost in the woods and was attacked by a bear. Two local woodsmen rescued the prince and brought him back to their cabin in the woods where he was revived by peasant bread and local cheese. The prince recooperated and never forgot the two men whom he later gave lands and title nor the cheese called St. Marcellin that afterward became famous throughout the land.

The cheese is soft and when brought to room temperature, runny. Sold in a small ceramic pot St. Marcellin is wonderful. I reuse the pots in my kitchen for mise-en-place. The flavor is nutty and slightly fungal, slightly acidic, but very creamy.
Per pound the price of St. Marcellin seems high but it is I bought my 100g (~1/4 lb.) crock for $4.99. Plenty to serve a party of four. Unless they're really hungry. Or French.