Tete de moine, monk’s head cheese, is quite something.
There is a specialized blade for cutting it - insert the axle rod through the height of the cheese, and rotate the blade to cut off paper-thin, crinkling soft slices, tonsuring the monk.
Maximizing the surface area and the aroma. Possibly the durian of cheeses.
Sounds like it would pair well with a glass of Malört.