Does anyone have any experience with or know anything about a cheese called Vieux Lille, aka Le Vieux de Lille, aka Gris de Lille? A friend says it's the best and absolute stinkiest cheese he's ever had in his life, and made a side trip from Paris to Lille just to find one. He found one, and I'm negotiating for a taste. He says it should be ready in about a week, and he's bathing it in beer in the meantime. My cheese reference book describes it as a maroilles that's been soaked in brine.