but I never encountered any variety of cheese that I didn't like. I would probably also take sharp cheddar as a second choice.

Yum...

Saint-André is a brand of French triple cream (French language: triple crème) cow's milk cheese with a powdery white, bloomy skin of mold, in the form of a 200 g (7.1 oz) cylinder, 6 cm in diameter and 5 cm high.[citation needed] Originally developed and manufactured by the industrial Soulié cheese factory in Villefranche-de-Rouergue, Aveyron,.[citation needed] it is now produced in Vire, Calvados.[citation needed] It has a soft buttery texture, tangy edible rind, and tastes like an intense version of Brie.[citation needed] Cream is added to the cheese during manufacture.[citation needed] The curing process lasts approximately 30 days.[citation needed] The fat content of Saint-André is so exceptionally high (about 75%) it can make a white wine taste sour and metallic; the manufacturer recommends a crust of baguette and a light beer or simply a slice of pear as more appropriate complements.[citation needed] Oaked Chardonnay wines, which tend to be low in acidity have been reported by Sommelier Legend, John Twain, to be able to complement Saint-André.[citation needed]

https://en.m.wikipedia.org/wiki/Saint-Andr%C3%A9_cheese

Roquefort-style blue cheese without the accent or price

When I was in Germany, I used to like a Belgian bleu cheese so strong, it could pop the top of your skull off. Tiny amounts of it at a time were definitely recommended.

A big fan of any cheese, but Swiss is my fave.
Huge fan of gouda & scamorza, too.

It is Feta, of course. Feta is closely followed by Sharp Aged Cheddar for making Grilled Cheese Sandwiches.

I can't decide which one is Guda

I like plenty more, but these are my favorites. On crackers, bread, feta also in salad.

And Marie's (if still around), or Trader's Joe's blue cheese dressing! Yum!

Trader's has a nice 3 cheese sampler (triangular slices) for tapas? Includes manchego.

Great minds and all that............

Spray cheese. It pairs well with box wine.

They had a Jarlsberg which was the only cheese that I didn't like.
Valdeón is my favorite blue cheese, especially if it isn't too young and mild. Champignon brand mushroom brie is my favorite otherwise.
And to look on the bright side, at this stage in life I can afford as much of these delights as it is healthy for me to eat, which isn't much at all.

muenster, extra sharp cheddar, ghost pepper jack, gorganzola

mac and cheese, quiche, scrambles, fish sandwich with cheddar slice

Second place: Brie and Gruyère

And "Spicy Mexican Blend " in shredded cheeses, you're missing some of the best spicy, without being too hot cheeses out there.

Everybody we've introduced them to has raved about them.

No, I'm not affiliated with Tillamook, I just love their cheese and ice-cream.

About the only time I eat cheese in on a sandwich, a salad, omelet, or a cheeseburger.

If I had to choose, they'd be in this order:

American sliced cheese (is it really cheese?).
Swiss
Cheddar
Swiss
Provolone cheese

On crackers, sharp cheddar.
In omelets and sandwiches, Swiss.
On tomato sauce dishes, Pecarino Romano.