Monastery cheese by John Spottiswood.

washed-rind cheese = washed rind cheese = monastery cheese = stinky cheese As they ripen, these cheeses are washed with a liquid. The moisture encourages the growth of bacteria, giving the cheese a strong odor and flavor. Many of these cheeses are soft or semi-soft and have sticky, reddish-orange rinds, which most people consider too pungent to eat. It takes a strong wine like a Burgundy or Pinot Gris to stand up to most of the cheeses in this category. Beer works, too. This category includes Limburger, Muenster, Maroilles, Langres, Epoisses, Tallegio, Abondance, Urgelia, Epoisses, Pont l'Evêque, Mahon, Reblochon, Port Salut, and Livarot.