Extra aged Manchego. Nutty goodness!

St Andre on a baguette, some berries/sliced pear, champagne. For dessert.

My favorites
 

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Haloumi (lightly fried)
Gruyere (especially with Raclette)
Chihuahua (melted in Queso Fundido)
Brie (baked)

My most fav is Oka cheese from Quebec. Made in a monastery by monks of Oka.

Alas have to go to Montreal to get it...or maybe good that I cannot get it in the US, or it would be flowing in my arteries !

Gourmandise
Boursin
Goat cheese
Manchego
Horseradish anything
Pepperjack or nearly any kind of hot spicy cheese
Asiago
Nearly any kind of cheddar
Smoked cheeses of all kinds

I'd start with a very aged gouda. Beemster extra aged, or Prima Donna if not available and the Prima has been taken well care of.

I am not much of a Blue Cheese person, but I had this Stilton in London at one of the markets - it was the most incredible blues I have had. I often pick up a hunk of Stilton here and mix it with a little butter and desert wine and make a cracker spread with it.

If you can find a Brillat-Savarin that is still pretty young, mix it witha touch of honey. Incredible.

And lastly, and yes I just eat it straight up - good, fresh mozzarella. Not the stuff in a package, not even the little balls that come in the plastic wrap or plastic containers. Fresh, local mozzarella. I dont care for the buffalo milk kind.

Gouda is gooda!

Yes,a fresh hand pulled moz is good, but you don't like buffalo milk kind?! WHY?! It is a bit more fatty typically but yum yum :)

Anything runny, gooey, and funky. Love Cabot Sharp too. It's just d*mn good and you can find it everywhere. Dubliner Irish Cheddar is great too. wj

for a store bought cheese I rather like the Cathedral City vintage 20, it is a bit younger than many of my favorite local cheddars at just 20 months, but very good for store bought.

Here locally I can buy cheddar aged over 2 years, and it has some almost crystalline texture in areas that is just marvelous :p (this is lip licking emoticon today)

I've decided few discussions of food are complete without a comment about leftovers.

A cheese thread could do worse than a mention of Pepin's fromage fort.

You put any leftover cheeses you have into a food processor, with a little minced garlic, some pepper, maybe some salt (depending on the cheeses), and enough white wine to end up with a nice spreadable mass at the end of it all.

Fantastic spread on slices of baguette run under the broiler until browned.

chevre=goat:confused:

I don't understand the confusion. I like drunken goat. I don't like chevre.

I have visions of a billy goat running around with a bottle of wine in his hoof!

Drunken goat is a goat's cheese (in red wine I think?), chevre is a generic term for goat's cheese. Hence the confusion that you say you don't like goats cheese, then you say you do.