jimmyt: The only cheese I ever ate that I didn't enjoy was one called "Old Nippy". Something no one has mention is Canadian cheddar. I prefer the aged, but it comes in mild and medium also. The days of needing certain wines with certain cheeses or meals has passed (for the most part). Whites should be chilled, and roses (sorry, can't get the accent aigu on the e of rose) also. Reds should be a few degrees below room temp, but not chilled. The advice above is good. A cheese I am partial to--although I seldom can afford it--is Jarlsbergorst. (I have screwed up the spelling on that, but it's pronounced Harlsberg to rhyme with Carlsberg.) Something you might wish to consider is the traditional eating patterns of your guests. If they are steak and potato people, they may not like some of the more 'exotic' or strong-tasting stuff. I'm thinking here of feta or Danish blue cheese. Cheese made from goat's milk could be too strong. If your guests' notion of spaghetti sauce is something that comes from a can, then having some Romano cheese available might not be a wise choice. It will likely taste like old socks to them. I maen no insult to anyone with the above remarks. I'm a bachelor, and I sometimes eat my ravioli from Mr Boyardee's can, unheated. (I said 'from' not 'in'.) I eat beans that will warm up in my belly, too. Last, I learned thirty years ago that the secret to having happy diners is quite simple: get 'em hungry and make 'em wait ten minutes. At that point, they'll bite the rear end out of a skunk and bark at the hole. Good luck with your dinner.