Brie, with only a little of the rind on it for a whisper of ammoniac "bite".
Feta, eaten with black oil-cured olives, warm fresh pita or italian bread, sliced red onions.
Hirten, a subtle nutty/caramel-y alpine German cheese from near Switzerland. I actually found a quarter-round of this at my discount grocery store for an incredibly cheap price!
Boursin herbed cream cheese
Port Salut, semisoft French cheese which I first tried In Aix-en-Provence on my High-school French Club Field trip to France in 1975
Real, sharp Provolone, which makes heavenly Italian sub sandwiches and perks up other cheese dishes.
Fontina, which has a lovely flavor that would be a prime cheese for Macaroni-and-cheese.
Ok, tell me one more time...WHERE am I going, and WHY am I in this handbasket...?