The Wyeast smack packs (4184 - sweet, 4632 - dry) work good, too.
The other choices already given, I've likely used them all in the past 27 years.
I mostly use Red Star Pasteur red wine, Montrachet, or Pasteur Champagne dried yeasts.
When making Braggot (Honey and Malted Barley) I like to use Danstar Nottingham dried ale yeast.
In all these years, I haven't found a good dried mead yeast. When I first saw them about 20 - 25 years ago, they were imported once a year from Germany; never quite sure of getting fresh or properly stored sachets..