Gee, there are soooo manyyyy cheeses we love and regularly use...
For a start parmigiano or grana padano are almost everyday staple.
Then fresh mozzarella (buffalo one is the best!) for either munching just like that, on salad or in certain pasta dishes.
For appetizers, salads, something to be used unheated, provolone and pecorino are excellent.
For melting in risotto, pasta, casseroles, sauces, fondues etc. fontina, taleggio, gorgonzola, gouda, edam, provola, bel paese, emmenthar, jarlsberg, etc. though they are also delicious as they are (except gorgonzola!).
I also love grilling smoked scamorza, it is also good on pizza or frittata.
Also for just snacking or to be eaten with bread or crackers, I love robiola, stracchino, brie and camambert.
For desserts I very often use mascarpone and ricotta (ah, ricotta also for pasta filling and savoury tarts!!)...
These are just some examples of cheeses we enjoy... ah, in case you haven't realised yet, we are big cheeseheads!!