Hi Sandra, I like that list: straight and to the point. I think you hit it head on :).
Hi Jane, hmmmm , don’t know delice de Bourgogne, I need to look that one up!
Brian, haha…I do realize that some cheese enthusiasts really enjoy this course, which is why I asked the question. I like your Stilton idea…but I don’t have access to one here that is good. This weekend I did put Gorgonzola on it because i am a big Italiaphile and think that this cheese is particularly good to discover. I did forget the brie /camembert-which is a cheese that (as you say) people expect. By the end of the lunch we were all so full…only one cheese enthusiast dived in :)! (while the others just took a small amount)
Hi Steve, I totally agree on your point-and do try to get the cheeses out on the tray at the start of the meal to serve after. Same with other foods=ideally it is best to know their ideal temps, esp. with wine 
Hi David, I like Crottin de chevre, so I usually include that one-plus I think it looks pretty on tray. Cantal is great too-my kids like that one. I don’t know the Maroilles or Livarot, will need to look that one up.
Hi Stuart, I love cheddar too-I buy one in Auchan that comes from a good English farm. Yum!
That Y Fenni sounds sooooooo good. My fav is cheddar and I buy it in Auchan now. Made in the UK and really good.
I would throw in a Brebi and Roquefort to be sure, my absolute favourite cant be bought in France sadly....Y Fenni, a Welsh cheese made with cheddar and mustard seed....stunning!
Seriously strong Cheddar, now available in Leclerc :D I also love Parmesan on anything.
Maroilles or Livarot, a well aged Cantal, Forme d'Ambert and a carré of fresh goat cheese
Chevreuil Brian, How do you keep the deer still while you milk it?
Whatever you end up serving, please make sure you get them up to room temperature before serving them. Cheese straight from fridge has no taste.
I have access to a decent Stilton, so it goes among all others and impresses French friends immensely, occasionally a real Gorgonzola and only sometimes Roquefort. A good Ossau-Iraty (only been intro'd recently), mainly hard and mature cheeses, preferably brebi or chevreuil. Brie and/or Camembert have to be there because they are expected but only if we can but the former off a wheel at market. My OH is a cheese enthusiast who makes faces of displeasure more than the natives hereabouts!
We always have a blue de Brebis ( cheaper than Roquefort) soft and a hard goat cheese, a creamy Delice de Bourgogne, a Comte and some times Brie or Camembert.
Must include soft, blue, hard and goat so mine choice would be Camembert, Roquefort, Cheddar, Goat Cheese crottin.