I usually smoke cheddar but smoked pepperjack is a big hit around here. Normally I smoke the cheap, non-fancy store brand cheeses, because many of the fancier cheeses are better enjoyed as is for the price, for me. A bit of good woodsmoke can improve a boring cheese quite a bit. I'm sure smoked red leicester or smoked parmesan or smoked gjetost would be interesting for various things, though...