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We only buy one type of cheese now and cross the border into the US to do it. It is Cabot Extra sharp cheddar (orange) or Cabot Seriously Sharp. They taste the same as each other, not sure which.
Swiss, mostly, with Franks' Red Hot Sweet Chili. Sharp Cheddar if I didn't use it all in the mac 'n. Cream Cheese but that means a bagel. I'll eat a slice or two of American if I'm not really hungry but need a bite. Oh, and I once ate a whole jar of pimento cheese spread. With a spoon.
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Gouda is my favorite for eating alone, but really it's just basically a much smoother version of cheddar which I usually eat. There's a similar Mexican cheese that's quite good. Havarti. Pepper Jack. These are usually best brought up to room temp.
I haven't tried that many cheeses, I live in an area of smallish supermarkets without too much variety except in the last few years, and never had enough money to experiment before. My favorites are the ones that are best eaten with something like bread, crackers, pears, or apples - usually smelly blue-veined: camembert, cambozola, Stilton, Limburger, Asiago (grated on pasta or salads), etc.
Any and all! I tend to do English countryside cheddar (such an awesome crunch!), Oaxacan cheese, and mozzerella alone, but LOVE cheddar with apples.
There are a few cheeses that do need something with it. Goat's cheese, brie, and burrata are it for me, though burrata is the only cheese I need bread with.
My husband loves cheese, I like cheese. If he has cheese for a snack he likes it melted on a plate and eaten with crackers or just plain melted cheese. Almost any brick cheese or shredded in the bag will do like Swiss, muenster, Colby jack, Monterey jack, mozzarella, cheddar etc.. I rarely have cheese on sandwiches but I do have cheese in eggs, grilled cheese or grated Romano cheese on foods and pasta.
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