I love cheese.
Almost any cheese, but I like the strong sharp ones best.
Generally I like harder and older cheeses, but anything can be good.
For cooking, and topping foods in general, I use sharp cheddar, but often something like provolone, havarti, or mozzarella is more appropriate. For shredding on top at the end, a really good Parmesan or Romano is the finishing touch.
I love to use Feta in salads and such whenever I can.
Blue cheeses (variations depending on location) are absolute heaven and I like to savor them by themselves. Here in the US, they sell them far too early. When I buy a packaged item (such as "Treasure Cave Blue Cheese") I generally try to avoid opening it until at least a month after its "sell by" date in order for the flavor to actually develop.
Tonight I made a pot of chili and I will top my bowl with shredded sharp cheddar.