Many cheese makers modify the rinds of their cheeses to jazz up inferior milk (think of the many soaked in wine) or to impart some local color (wrapping in grasses or straw).
I recently discovered Beehive Cheeses, artisanal cheese makers in Utah who instead hand rub their rinds of already fine Jersey cow cheeses to impart a subtle tweak to the taste. Three that I have tried can stand up against European cheeses and indeed are all prizewinners at ACS competitions.
Barely Buzzed: infused with lavender and blended coffee beans
Seahive: Hand-rubbed with local honey and RealSalt
and the one I enjoyed the most
Teahive: Rubbed with tea and bergamot
Can anyone suggest other varieties treated like this?