Ah, so many fellow lovers of super-sharp cheddar here! They can't make it too sharp for me.
While we were in Scotland in 2001, I bought a local extra-sharp white cheddar and lived on it for three days. With no refrigerators, of course, I had to use the block of cheese to prop open the window at night, so it would stay cold!
I also love a good nutty Swiss, like Jarlsberg... a nice Gouda (when I was a kid, I would mold the red wax into fake fingernails
)... and best of all, Grana Padano parmesan! It's even better than the classic Reggiano.
Sometimes the best meal in the world is just a plate of cheese, crusty bread, and some grapes or tart apples.