Personally, my go-to cheeses are:
Epoisse de Bourgogne: a pungent soft-paste cows-milk cheese, smear-ripened, ‘washed rind’ (washed in brine and marc de Bourgogne). Another excellent washed rind cheese is Vacherin Mont D’or.
Brie de meaux: a raw, soft unpasteurised cow’s milk cheese covered with a bloomy rind.
Vacherin Fribourgeois: a nutty semi-soft Swiss cheese.
For blue cheeses, you can’t really go wrong with a good Stilton, though Roquefort and Cambozola are also quite good.
Finally, I’m not a big fan of overly firm cheese, but I do like a nice mature cheddar or some comté.
