Seen here with the French raw cow's milk cheese Brun de Noix. It's a semi-soft cheese, washed in Nocino, a green walnut liqueur. Nope, I had never heard of it either, but David Lebovitz had a nice recipe posted on his blog here. The flavor of the cheese is absolutely great, nutty with a slight bitterness, although I didn't find that off-putting at all. It's raw, so it's definitely... fragrant, but as My Omnivore put it, "this could supplant Comté as my favorite 'everyday eating' cheese."
I haven't seen it in many places, but they had it at our trusty Cheese Plus, where the pushers know to pull out their wackiest cheeses as soon as they spot us.