How about good 'ol Maytag or Rosenborg Bleu? Or perhaps a Comte from France....sort of a cross between Swiss and Cheddar. Speaking of Cheddar, my vote would be for a good Stilton or an extra sharp white Cheddar from upstate New York or adjacent Canada. Moving right along in the other direction, I'm also a sucker for a good (meaning not too dry or too mild) Pepperjack. A fine smoked cheese....such as an Edam can be tough for me to pass up. And finally, lets not forget those Gogonzola crumbles on my salad!