My favorite of all time is young gouda though. I was raised on that stuff. Aged gouda is tasty as well. Smoked gouda? Holy crap. Had some last night on black pepper crackers. YUMMY.
I also like the cave aged gruyere. A small slice of that on some olive oil crackers - YUM.
Rondele or Alouette garlic and herb soft cheese is DEELISH on fresh homemade crostinis. Make a tray of that for a little appetizer and the tray will be gone before you can grab one for yourself. So make sure you get your share while you make them
There's a little market down the street from my house that has an INSANE cheese selection. Pretty much though, if its cheese, I'm on board. Cheese is my kryptonite. Except for the feet cheeses like bleu and gorgonzola and anything else moldy. I just can't bring myself to eat those no matter how much you all tell me I'm missing out.