i'd just say get goat cheeses / chevres if possible

London fog!

Brillat-Savarin (a cow's milk triple cream)

I'm a fan of Red Dragon for holiday parties!

Sometimes it's fun to go with a cheese plate theme. Some ideas:

triple triple cream. St. Andre, Brillat-Savarain, Pierre Robert. I've been a big fan of Pierre Robert lately.

barnyard. choose a yummy cow (Vacherin), goat (Humboldt Fog), and sheep (Brebiou)

the taste of time. Choose a cheese such as cheddar, gouda, or chevre and serve 3 different cheeses that have been aged for different lengths of time. For example fresh, 9 month, and two year. I recently sampled a 10-year cheddar. Wow!

country or regionally themed cheese plates are also fun, and can be paired with wines from the same region. Like roquefort + Chateauneuf-du-Pape or manchego + cava.

Yum! Now I want to have a cheese party!

If your guests have not developed a palate for artisinal cheeses you will want to start them out with some that are just easy to love. I agree with some of the other posters who suggest brillat savarin. It is a beautifully creamy brie and is generally mild and will pair well with most fruits. fleur vert is another cheese that is easy to love, it is a goat cheese that has a beautiful, almost fluffy texture at room temperature and has a slightly lemony and very herbaceous flavor, in part due to the herbs that is is coated with and in part due to the herbs that the goats graze on. I find this one hard to pair really well but it is so yummy on its own, I might pair it with dried pears and a sprig or two of basil. Then a nice aged English or Irish Cheddar will please most folk, well aged but not the best blend with the other cheeses. If you don't want cheddar Manchego is a good firm cheese to add. these are all pretty inoffensive. If you want to get a slight bit more bold but still not to far out for most pallets, tome creyuse is nice, it is a washed rind cheese that is not as soft as a brie but it is semi soft. It is a little salty and full bodied. I love this cheese but it has been a while since I have tasted it and I can't think of a good pairing. If you want a harder table cheese, vella dry jack is interesting, a bit like parmesean but with a bit of pepper and cocoa on the rind.