Here is one of the prime examples of stinky cheese: petit Pont-l'Evêque (there is medium and grand, all the same. This just happened to be the small fellow). It is not the stinkiest, but it is definitely stinky. Barn and cows are what you smell. It does have some serious funk, but it is not translated into its taste, which is more subtle and some would say fruity.
I love stinky cheese. The stinkier the better. Not sure how this came about, since if I were to think about it and be rational about the foulness of it all, I would think that someone was trying to pull a prank on me. If I smelled the aroma of this cheese on someone or something other than the cheese, I would feel physically ill.
All you need with this cheese, is some sweetness, in this case the honeycomb from European bees, particularly enthused about acacia flowers. And bread, baguette, or a pain au levain (not a sourdough or rye, too many things going on there). Wine too of course. Cold Gewürztraminer, Alsatian, on the dry side (not the sugary German kind, no offense, but sweet wine is a headache waiting to happen).
What cheese is, is up to personal interpretation. Can you see it as dessert? Or is it a different course all on its own, to be followed by dessert as we are familiar with? Either, or. There is no definitive answer.