You gotta love a Lab! This cheese doesn't easily fit into any standard category so I guess it is an LGC original. We start by washing the rind with a local stout from Beer City USA (good ole Asheville) and then continue to wash it throughout it's aging in a brine solution with b. linens, a traditional culture used to impart that stinky, wet dog, type of smell. It's the same smell that the dreaded Limburger boasts but know that this is it's milder, gentler cousin. The paste has some openness and is forgiving in it's texture but not unctuous or runny. We finish rub it with crushed cacao nibs from French Broad Chocolates. It is pretty easy going for a washed rind but needs a strong partner when pairing to stand up to it's unique, independent self.