imo, if you want to put together a nice cheese board for a party, appetizer, or just for couch rotting, you should do it like this:
3 cheeses: 1 soft, 1 firm, and 1 aged
Personally, I like to do like a honey goat cheese, a creamy fontina or manchego, and then an aged gouda. Don't overcomplicate it, three will cover most flavor profiles.
