Nice.
In my opinion, Parmesans are a bit of a pain just because you need to make permanent room in your cave for them and age them for 18 months...
Gouda and Edam are a little less work than Cheddar, but you can make beautiful examples of these.
Cheddar is a great cheese to make but you want to age it a bit and acidity control makes or breaks it
Monterrey Jack though, I think is the easier of the bunch to make -and it takes less time to age. Can be aged in as little as one month! (though personally I like them much better at 8 weeks minimum. The sourness is gone and the texture begins to form a soft nice, buttery quality). You can also age them in vacuum bag which is easy and you won't have to worry about moisture control.