I feel the need for an 'all of the above' option. Delighted to consume large amounts of hard cheeses ( cheddars), soft edible rinds (bries), blue cheeses (mature stilton/danish), flavoured cheeses (mexicana, smoked, garlic, cracked black pepper).Quite a big fan of cornish yarg too.
Big cheese fan, quite literally.
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Having just spotted the port and stilton Gil, have you tried Stilton dip? Get a french baguette sliced into chunks, best length ways. Cut mature stilton and place it onto the bread. Then heat in a warm oven until cheese melts over bread and it becomes a bit crisp. At same time warm some port in a ramakin dish or alike and when both are finished literally as the name suggest dip the stilton on the bread into the warm port. Lovely clash of salty and sweet.. Often used it as a dinner party starter.