I don’t know that it’s really unusual, but I love Shropshire Blue cheese.
Lactose actually breaks down as cheese ages, so the older the cheese the smaller the amount of lactose. I think anything over 12 months would be basically lactose-free but better to ask an expert. Parmigiano Reggiano, seaside cheddar, robusto, or an aged Gouda would all meet that, and are delicious.
Other cheeses I love(some of which would only be available in the US);
Taleggio - washed-rind softer cheese from Italy St Nuage - Brie-style soft cheese Midnight Moon - Gouda-style goat cheese Pleasant Ridge Reserve - alpine-style aged cheese Barley Hazel Blue Cheese - best tasting blue cheese I’ve ever had
While you’re at it grab some grapes, candied nuts, honey, and some kind of fruit jam and add those to the board. Those things all pair really well with cheese.
These are wonderful suggestions! I’m not a fruit jam guy, so it didn’t even occur to me, but others obviously love that stuff. Cornichons too I guess?
Shropshire blue, which is amazing, has already been mentioned, so here are two other favorites of mine:
Laphroaig Cheddar - I don’t even like whisky, but this thing is divine. Fantastic flavour profile, I love it with wine or on lightly toasted baguette. https://www.scotcheese.com/product/iok-laphroaig/
Mont d’Or - a little wooden box stuffed full of creamy goodness. Perfect on its own, or oven baked with some garlic and white wine. https://thegoodlifefrance.com/mont-dor-cheese-of-france/
Outside of cheese, I’m a huge fan of Zibibbo raisins: they look great, smell great and taste great. I always get ones on the bunch, looking like this: https://www.italybite.it/en/zibibbo-raisins-on-the-bunch.html Saw them being sold in jars too, but I prefer them on the bunch.
Rosey Goat - one of my favorites
Red Dragon Cheese With Mustard and Ale - also a nice choice for a charcuterie board
Cambozola, a blue cheese for people who ‘don’t like blue cheese’. As someone who loves blue cheese, Cambozola is really good. It’s mild, creamy, fantastic mouthfeel. It’s like how Thai Massaman curry works for people who think Thai curries are too strong. I’ve never met anyone who doesn’t like it.
Beaufort, the king of French cheese. Same family of alpine cheeses as Gruyère, fantastic. A firm cheese that is nutty and buttery.
Crottin de Chavignol, a goat cheese that ranges from mild when fresh through to aged, when it smells like a gym sock left under a chicken coop in August. Just sublime in all its variations.
Roaring Forties Blue, from a small island in Australia. Get it while you can, they were bought by a multinational (gfy Saputo) , tried to sell it, and are now shutting it down. All the cheeses from King Island Dairy are good, the blue is really a standout though.
Paski Sir, Pag Cheese. Firm sheep’s milk cheese from a wind blasted island in Croatia. The sheep forage on grasses and herbs like sage, oregano, and thyme, amongst many others. A firm cheese that is great out of hand, or in cooked dishes. In Autumn during truffle season it’s the cheese you grate over your fresh pasta with truffle cream.
I’m not sure what’s local to you, but Aldi sells a goat cheese spread that’s mixed with blueberries.
She’s put it out for guests and people are drawn to it, it’s pretty delicious, and goes well with just crackers.