I've not tried it, but a quick Google says that pretty much everybody describes it as a good but very stinky cheese.
From the 'Ile de France: Portal of the French cheese community' site:
"Saint Albray slices beautifully and is mild and moist, but still retains its body despite its creamy nature. Saint Albray's enduring success comes from its distinctive taste. As a young soft ripened cheese, St. Albray resembles a rich and mellow Camembert, but with a less intense flavor. Within its mysterious aging process, St. Albray develops the hearty, robust flavor of a traditional washed-rind cheese. St. Albray has a rich aroma and a rich flavor that can be enhanced by eating it with its ginger/reddish-white rind. Its ivory center contrasts well with its colorful rind. Serve Saint Albray with a Pinot Noir or Chianti. It also goes well with white or nut breads. "
http://iledefrancecheese.com/index.php/ ... lbray.html

Here's a pizza recipe I might try myself:
http://www.tasteandtellblog.com/2009/09 ... nt-albray/

Thanks!

The extremely horrible smell (ammonia-like) is dissipating slowly from the cheese as it has been airing. Apparently this is a by-product of the bacteria necessary to age it, but between being wrapped in plastic (as it is packaged in the store where I bought it) and probably being overripe, it permeated the cheese as it really needs to breathe.

I am home alone today so I have the windows open, the rind gone, and the cheese sitting on a plate on my kitchen counter.

Quick, I need to patent it and then sell my idea to Denny!

Ah, cheesy comestibles