TOD:
I love cheese of any shape and form, but I particularly prefer discovering new cheeses, especially those made in interesting ways, such as the cheeses of Asturias, Spain, which are wrapped in the likes of fig leaves and then left to ripen in salty caves that face the sea or the various sheep, goat and cow cheeses of Portugal. Each town has its own and it was fun driving through the countryside and tasting the various cheeses.
I only buy those if I'm going someplace to share them, however. So, my fridge generally has the Costco varieties in it, including the Jarlsburg and a Parmesan or Pecorino Romno.
ChasSmith, if you are off dairy, could you still have goat or sheep milk cheeses? Or is it the mold involved that makes them off limits?