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I'm not keen on Emmentaler, either. Or any kind of Swiss. I think it's a deficiency on my part. But otherwise, I'm a big fan of cheese.
You might try Cotswold, if you like Irish cheddars. It's like a garlicky cheddar. Great on crackers; I can eat it by the pound.
If you like stronger cheeses, there are some great blue cheeses, although I stay away from the grocery-store bin kind. Maytag and Great Hill do great blues, a true italian Gorgonzola dolce is really nice, and my favorite - Stilton. I like these best with fruit - I prefer pears - to tame some of the strongness and bring out more subtle flavors.
Otherwise, I agree with all the other cheeses posted here - great, all of them.
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