Lots of good ones on here.

I'll second Roquefort, Gorgonzola, havarti and Gouda (assuming all of these had been mentioned).

I'll add Crotin (semi soft goat in a small wheel) and Boucheron (another goat that is slightly drier than a Crottin).

What's that's stuff in queso that helps it become creamy? Some kind of powder right?

Sodium citrate

Muenster on a grilled cheese sandwich. I like using slices of bread from a french bread loaf from HEB.

https://texags.com/forums/67/topics/2379170/1

sodium citrate thread. if you haven't heard of or tried it, I highly recommend doing so.

Good cheese with mustard seeds at heb. I like this.

6 month or 12 month Manchego. All day er'day

Nutty, creamy, and so savory.

If I am doing a cheese plate this is always a must, along with some sort of aged Gouda

Picked up some Stelvio cheese this weekend. I'd never heard of it and couldn't find anyone to really tell me anything about it so I took a chance. Dang that's some good stuff! It's semi-soft, like a gouda, but tastes somewhere between a stout cheddar and mild blue cheese. Melts great for grilled cheese! And easily stands on it's own on a cheese board.

Got some Champagne Cheddar, made by Somerdale, at Whole Foods this past weekend. GUD STUFF!! Significantly creamy than any other cheddar I've tried and has this great fruity after taste.

My go to favorite for hors d'oeuvres, Harviti Dill:

Had an awesome Iberico yesterday from HEB.

More Manchego, Aziz?

Red Hawk from Cowgirl Creamery is some pretty awesome stuff.

Tried one outside of the box cheese recently. Had cumin seeds in it?

It was nice for about one bite. Really overpowering and I didn't care for it.

This is a recent favorite of mine:

http://www.zingermans.com/Product.aspx?ProductID=C-PRR

I also love a good Caprese salad. You can buy like 6 good quality balls at Costco for a reasonable price.

Along the same vein, I love burrata for caprese

It's quite gauche to eat the rind- per the French, the rind is "pour le chien"...

The French have it wrong then, because the rind on some cheeses is loaded with flavor and lends an interesting element to the cheese.