So many cheeses...where to start? I'm a big fan of aged Gouda. A hard cheese, with a sharper flavor than unaged Gouda. Flexible- good on pizzas, grated on pasta, sliced with sourdough. I also like Roaring 40's blue (Australian, I think). It has a softer flavor than other blue cheeses.

If you like strong (or "stinky," as my children say) cheese, then I'd recommend Chimay. It's a semi-soft cheese made with Chimay beer. Good strong flavor, great with a crusty loaf of bread! Mmm.

Experiment and have fun!