Where do I start? Perhaps it should be with the cheeses I don't like: parmesan being the most disliked.
As for favourites, well, there's Cambozola (blue brie), Wensleydale - a crumbly white cheese, delicious with rich fruit cakes like Christmas cake. The latter cheese can also be found with apricots or cranberries added to it which are also very tasty. One I like but haven't met anyone else who does is brunost, (from Norway) which is light brown and has a sweet caramel and savoury salty taste at the same time. Tiny portions are enough and I eat it on its own rather than with bread or crackers.
I have only ever made soft cheeses like ricotta and crowdie, the Scottish soft white cheese but maybe one day when I'm not doing anything else, I'll have a go at hard cheeses.