there is a FANTASTIC book by Steve Jenkins called The Chese Primer-highly suggested.
Ten Cheeses is a lot for a cheese board-things start to get confused.
The classic suggestion is,one soft ripened (Brie/camembert or one of its sisters)one good Chevre(try to get away from the "american cream cheese"varieties)one blue,one washed rind,one hard/semi firm cheese.
you can throw in a triple cream(those who love St. Andre try Exploreteur or Brillat Saverin)and if this if for a cocktail party rather than dessert a flavored cheese is nice.A good chedder is nice for those that are not adventurous.
I garnish with a variety of nuts and. dried fruits as well as Spanish quince paste and Italian fig spread.
The world of cheese is so very vast and wonderful that even I-who have been at this for over 20 years!-make new discoveries every time I visit a cheesemongers shop.