a top drawer Parmeggiano
Used to buy it when I lived in Italy (albeit for a short time), break off a tiny chunk at a time and eat just like that. mmmmmmmmm.
Just going to say until you have tried a huge fresh Italian Parmesan, you really haven't tried Parmesan.
Forget that smelly dried shit they put on pasta here. Hunks of fresh Parmesan, taken off with the correct knives of course, is quite exquisite.
Other faves are all situation dependant - ie bresse bleu with digestives, stilton with cranberry on crackers, brie with cranberry in fresh french bread, goats cheese warm with rocket and light pastry, good mature chedder with port, wenslydale with christmas cakel, cheesestrings with the kids etc.
All cheese is just fantastic. Except dairylea. But that doesn't count.