I just ate about a half pound of Seal Bay cheese from King's Island, Tasmania. It's one of those uber-creamy bries that you can scoop out of the rind with a cracker without making the cracker crumble. Very sweet and creamy, with an amazing aftertaste of seashells. It tastes like the beach, in a good way which I could never have imagined without actually trying the stuff. Plus, it's pasteurized, so even pregnant ladies can indulge!
Anybody with an interest in fine/oddball cheeses should snap this up if they ever see it.