Beyond cocktail parties, there are many other life events that warrant a cheese plate. In fact, we'd argue that most life events need a cheese plate. Thus, here are some situations that may crop up, and how to handle them, dairy-style.
You want cheeses that are gooey, melty, and you barely need a knife to cut them.
Cambozola: A blue for people that don't necessarily love blue. Give it a try—you're gonna end up eating a lot more than you think.
La Tur: You could use a knife to spread this on crackers. Or, you could just dive straight in with a spoon.
Cheese curds: Gotta love that squeak.
Sharp cheddar, grated and melted on Wheat Thins.
If price was no object, these are the cheeses to rock out with.
Ossau Iraty: Eat this one first—it has a wonderful, subtle flavor that might get overpowered by the Harbison.
Harbison: Like mustard in dairy form.
Aged Comte: Comte is an amazing melter that does wonders in a fondue, but the aged stuff is such a pleasure on its own.
Pecorino Foglie de Noce: This sheep cheese is wrapped in walnut leaves that are rubbed with olive oil. It's earthy and milky at the same time.
Translation: How to take people out of their comfort zone, but not too far out.
Cabot Clothbound Cheddar: If you think you know Cheddar but you haven't had Cabot Clothbound, try again.
Aged Gouda: Aged gouda tastes almost nothing like the soft, chewy supermarket gouda in the red wax you're thinking of. It's nutty and so wonderful.
Drunken Goat: A mild goat cheese that people love for both its slightly sweet taste and its name (it is actually cured in wine).
Midnight Moon: A goat cheese that will sway all those folks that don't like fresh chevre and thus think they don't like any goat cheese.
A little fancy, a little trashy.
Boursin: Grab some Triscuits and go to town.
Grana Padano: Like Parmigiano-Reggiano...but cheaper.
Laughing Cow: Oh come on, just admit that you love the stuff.
Sottocenere: Yeah, yeah, sometimes truffle cheese gets a bad rap. But this stuff is good. Trust.
Actually good cheeses you don't need to think a whole lot about.
Queso Oaxaca: Mexico's (better) version of string cheese.
Taleggio: Pair it with some honey on crackers or some spiced nuts for a little funkiness and a little sweetness.
Dunbarton Blue: Half cheddar, half blue.
Brebirousse d'Argental: One of those cheeses that you buy a big wedge of and then you look down and it's gone.
That point at school when you want to throw a grown-up dinner party.
Humboldt Fog: The gateway artisanal cheese that can now often be found in major supermarket chains as well.
Mt Tam: It's a triple creme, so it's an uber creamy, milky, buttery delight.
Epoisses: It ain't cheap and it is stinky, yet remains a rite of any cheese lover's passage.
Parmigiano Reggiano: Serve with good balsamic vinegar, pretend you live in Italy instead of a cheap apartment with no A/C.