Being a hard-core cheeselover, I have a list of cheeses & comments back on my old computer that need to be transferred by dear hubby to my new computer. But off the top of my point little head:
Brie - While of course I enjoy the imported brands, our local Wegmans offers a wonderful Brie packaged by wedge under their own name & in 3 different scales of ripeness - "mild", "buttery", "earthy". "Buttery" & "Earthy" are my two favorites, & spreading their wonderful ooziness on a "Stoned Wheat Thin" cracker is a true pleasure.
Any Blue - from Gorgonzola (dolce is my favorite) to Maytag, tossed into salads or served with perfectly ripe sliced pears & a glass of ruby port.
Gruyere - sliced with crackers, used in any number of sauces, or allowed to show itself in a delicious wine-spiked fondue.
Hot Pepper Cheese - yes, yes, I know it's "processed", but sometimes I really do get a hankering for heat-spiked cheese, & we have quite a few very good brands available around here. On crackers or melted into natchos - sometimes it just really hits the spot.
Feta - while I frequently buy the supermarket types, I also frequently splurge & order the real barrel-aged stuff, to which the supermarket brands can't compare. Tossed into salads, into sauteed spinach, into Spanokopeta, Greek shrimp dishes, etc., etc. I LOVE feta.
Goat Cheeses - have yet to meet one I haven't loved. From aged Gouda types to the soft & creamy ones that are perfect for stuffing into chicken breasts.
There are dozens of others, but these are the ones most often found in my fridge.