For me, all cheeses make for good pairings with things that are pickled! But, if I had to name one specific style, I would have to say the washed-rind family of cheeses. Washed-rind cheeses tend to range from soft, gooey and runny, to semi-firm and tend to boast sweet and savory flavors such as brioche, custard, and ham making them an ideal candidate for crunchy and tangy pickles.
Washed-rind cheeses have rinds that are colored a shade of orange, pink, or red, which may emit a pungent odor, but their complex and rich flavors will help you overlook their smell.
Some popular washed rind cheeses that I like right now are Oma from Von Trapp Farmstead in Vermont, Grayson from Meadowcreek Dairy in Virginia, or you could do something more traditional like an Italian Taleggio or a true Alsatian Munster.
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