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Going to have to try some mentioned. For English cheeses its got be aged mature farmhouse varieties, chedder red leicester or Double Glouster. As for Blue Cheeses then either, Danish, Stilton or Yorkshire blue fit the bill. I go for stronger varieties but if Im going for milder variates then...

Primula?

I bought 3 french cheeses a while back and all were good, cant remember the name of one "Brandenburg?" or something like that, the others were Comte and Felician(spelling?). I'm better at eating em than spelling them. Also some old amsterdam which was quite reasonable.