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The great pungent monastery cheese from Switzerland

This is basically a gruyere on steroids.  The cheese is washed in brine as it ages encouraging the growth of flavorful bacteria on the rind which impart a wonderful fruity pungency to the cheese.  Because of the small size there is a much higher rind:interior ratio than with a classic gruyere and that makes the influence of the washed rind quite powerful.  This is just fine cut into shards or cubes for a cheese plate, however in fancy restaurants, and homes, it is shaved into flower-esque displays using a Griolle like the one in the picture.