"Blessed are the Cheesemakers" Monty Python, 'Life of Brian'
I like 'em all. Particularly soft blue vein cheese, feta - in a sandwich, in a salad, crumbled over a pizza, anything cheddar, though some are better than others, and I'm a sucker for goat cheese, marinated or not. (Note: funny taste in goat cheese might be down to what the animals have been consuming, I know a weed Arctotheca calendula is known to taint milk, so there must be others)