I like both, I like mozzarella on pizza and in salads, I like most cheeses to eat alone, I like them strong, but in a broader sense I like rich taste, not necessarily strong, of long aged cheeses, for example, 24+ months aged Parmigiano Reggiano has a rich, but not strong taste and aroma. I like Pecorino either very fresh and sweet, or very long aged, and I like it rich or strong or both, but I don't like it acid (a cheese can be rich and strong without being acid, their taste and aroma ranges are very wide). I like Gorgonzola, Roquefort, Stilton and all the best blue cheeses. I like Formaggio di Fossa (Cow or sheep cheese matured in a clay pit), Gruyère, Beaufort, Camembert, Brie, Epoisse, Comté, Tomme, Reblochon, Toma, Tomino, Appenzell, Sbrinz, Fontina, Asiago, Tete de Moine, Pannerone, I like very much long aged Parmigiano Reggiano and Bitto, and many, many others.
Edit: for sandwiches, tacos, burritos, piadina, etc. my favourite is sliced Gouda, but I let it mature at least another two weeks after buying it.
