I make a washed rind cheese, similar in allot of ways to Limburger.
Reading your comments has me tickled.
It doesn't taste like socks, you gotta try it to believe it.
I love washed rind with a passion. Its a cheese with a strong smell, and a taste that develops on the palate.
Its actually bacteria, not mould, that gives the cheese its flavour and aroma, b.linens. Wow there among the most flavoursome bacteria on the planet.
Try some and if you love strong cheese you'll adore it.