I like most of them, too. I love a good, if pedestrian, pepper jack. Also feta, kasseri, gorgonzola, squishy chevre, even this weird, bright-orange processed stuff with habaneros. Ricotta for baking (it makes divine cookies).
I am a bit fussy about brie, though. I adore it, but some kinds can be a bit too mushroomy for my tastes.
I have yet to try Stilton. I think it intimidates me a little.