I am a great cheese eater, not necessarily a broad cheese lover. I'll try anything but my tastes were largely set in childhood: give me any type of Swiss or Colby. Save the aged cheddar soup for grilled cheese, blue cheese in a salad or on a burger, Parmesan on pasta. The only newer cheese (new to me, that is) I've really fallen for is the triple creme from France.
I do not eat pasteurized processed cheese food, except in queso.