Don't wait too long - it sure is a great cheese, and no, I'd never tried it before either. There's another one in my fridge almost ready to crack, and I can't wait.
After this washed rind cheese, I decided to try a few others, and they have also been fantastic. When I get a minute to put a post together with some photos, I'll do so.
They are reblochon, st. nectaire, st paulin, port salut and fontina (I think you posted in that thread - they have a few more weeks to go), but the reblochon - wow. My French neighbour reckons it's great, so that's a good guide - I guess!