Since we are making specific cheese recommendations, I'll add my favorites (which can be found at fromages.com ):

Comte (I think the best hard cheese in France)

Bleu d'Auvergne -- a great blue cheese

Epoisses de Bourgogne -- considered by many the king of cheeses

Reblochon - extra creamy

Selles sur Cher -- great goat cheese, particularly heated just a bit to melt it on a cracker (12-15 seconds in the microwave)

Saint Nectaire -- just a great all around cheese.

And just for some variety, I'm a real fan of Manchego (which has to have some quince with it!)


And it's generally red wine for me with my cheeses.