Appenzeller. It’s a Swiss cheese and I’ve only ever found it in this country in specialist cheese shops, but it’s the most amazingly stinky delicious feety cheese I’ve ever tasted. It’s like ripe feet dipped in a mixture of nutty, fruity cheddar, Gruyere and emmenthal. NOM!
If you can find them there are 2 cracking cheeses local to us here in Co Durham
Cotherstone – it’s a bit like Wensleydale but nicer
Leaside Cheesemakers make some great cheeses.
Teesdale Blue – Mould ripened rind and a lovely delicate blue flavour – not too salty like some blues can be. It won best cheese at the Yorkshire Show.
White Hilton – soft rind cheese (Leaside make a superb lemon curd cheese too)
And I’ve just re-read your original post. When I run the planet (not long now comrades) anyone responsible for corrupting the purity of cheese by putting fruit in it, will be the first to be disappeared to the gulag!