Fromage a la Artison (NOT to be confused with Artisan)

I met this lovely French lady the other day who told me a really gross story about a certain cheese. Apparently there is a very famous restaurant somewhere in Dordogne that is supposed to have a cheese that they serve on their Plateau de fromage. It is a cheese which is aged for approximately 2 years (it is supposed to aid in digestion). Anyway, as the cheese ages, the crust of the cheese grows a centimeter every year (this is how you tell the age) [hmmm - sounds like a tree]. When the cheese arrives at your table, the crust appears to be moving, and guess what, it is! Something called artisons, small micro organisms that create the crust of the cheese. Kyoko is trying to get us reservations at this restaurant. I think they all want to see me eat this anomaly. I don't know, it sounds horrible. If I do this, I get serious props, okay? [definitely - I can tell you I wouldn't eat it :)] Apparently, the owner of the restaurant chooses this very special cheese at the beginning of the year and it is served for that entire year, yuck! I'll let you know what comes of this. Oh yeah, it is supposed to be delicious, but I don't believe it. Ciao! [but I think she means "au revoir"]