Some cheeses I have eaten recently:

French Morbier A.O.C.:
White, creamy soft cheese.
Mild taste.
Very, very strong smell; smells like feet.
Kind of boring.

Swiss Sbrinz: very, very hard yellow cheese.  Almost chalky texture, with crunchy parts.  Sweats oil.  Mild but ok taste.  Wax at end mixes with cheese, and tastes weird.

English Stilton: classic, green mouldy cheese.  Soft and creamy at room temperature.  Very strong taste -- a little does go a long way.  Tasty, but nothing special.  A good value.

Dutch Mild Gouda: softish, tasty, mild cheese.  Pretty good on crackers.  Has a bit of that swiss cheese kick to it.  Nothing spectacular, but not bad.

Natural Pastures Cheese Factory Wasabi cheese: 
Doesn't taste like wasabi!  >:(
Tastes like cheese, but not wasabi cheese.  
Tasted good enought, but a major dissapointmen.  
Kind of soft texture, a little crumbly.

Italian D.O.C. Gorgonzola:
Very creamy, wonderful texture, with crunch parts inside. 
The strong taste of a harder mouldy cheese, but the smoothness of a soft cheese.
Very easy to spread on crackers.
Strong dairly/milk taste, with a boozy aftertaste.  A winner!