This cheese is an Epoisses, the real deal for "aggressively scented" cheese. The essence of the barn and the cow is to be found here. It has a soft rind and soft interior, which is typically spooned onto bread. I like the rind too, but some people prefer not to eat it. Typically you would make an incision on the top of the cheese through the rind with a spoon, and scoop the creamy center out.
What I did for this cheese was take all of the soft filling out, and smoothed it out with a rubber spatula in a bowl. Once it was soft enough, I put it in a piping bag and sandwiched it between two squares of guava paper, which is a sweet-tart fruit that goes well with most cheese.
For the guava paper I "borrowed" a recipe from Ideas in Food (http://ideasinfood.typepad.com/ideas_in_food/recipes/) in which they make a sauerkraut paper with Methyl cellulose (Methocel A7C). Basically it is the fresh fruit pureed with the methyl cellulose (1% of the total weight of the fruit puree), spread thin over a sheet of acetate and then dehydrated at 65 degrees Celsius for a few hours.
The flavor contrasts go well together, but what I liked the most was the thin glass-like texture of the guava paper in contrast with the smooth creamy cheese.