Sometimes with so many cheeses out there its easier to discuss the ones you don't like. I don't like anything TOO, too stinky. Bleu and Parmesan has a sharp bacterial stink and that's fine. But when you cross into that rotting corpse stink, its no longer to my liking. I can tolerate and enjoy it up to a point. Morbier is a good example. It has some of that funk but its in check. If you move deeper in the grave to Pont l'Eveque, that's too much for my taste. One of the most pleasant cheeses, and easy to get along with, is Comte. Very mild and yet complex. Podda, from Italy is another outstanding hard/sharp cheese. Domestically, I really like Cypress Grove. Their Humbolt Fog and Lamb Chopper cheeses are really a great treat.