One I had a chance to buy when I was in Los Angeles at the factory is Gioia's affumicata, a smoked mozzarella.
It's quite strong, and could be a way to introduce a smokey bacon-ish flavor into vegetarian dishes. "dommy" on the LA board has posted about it and recommended using it with pasta in a simple marinara sauce. That was my favorite application.
The smoked cheese we always go for is this smoked cheddar from England http://www.ilchester.co.uk/applewood.htm They carry at least some of this company's line in our local supermarket chain, makes it easy to find.
We put this in our mac & cheese as well (hey, I have some of that for lunch in a bit!) but also good for just eating.
I just tried a good one, oak-smoked Blarney Castle by Kerrygold. Here's the picture of it in my shopping cart at Grocery Outlet, upper right side
It's made with real cheese, not the processed cheese food of too many supermarket offerings. The smoke flavor is quite pronounced and it has some salt crystals but is otherwise quite creamy though firm in texture. I put a bit of it in some mac n cheese as part of the blend and it added a new and complex note.
there are dozens of great smoked cheeses out there, and often the best of the best are locally produced (I guess I'm spoiled, I'm not too far from Wisconsin!). I'll post a link here to a great online site that has hundreds of cheeses from around the country and the world, and you don't usually have to buy a +10# wheel! I use the site for research- and usually find the item at a local store where I can buy it by the ounce. In general, I think Whole Foods has the best variety of gourmet and not-necessarily-gourmet cheeses- their staff is pretty knowlegeble, too.