That sounds like fun, Susan!
I would suggest 2 things; Doing cheeses you're familiar with, and doing cheeses that are crowd pleasers (nothing that requires an "acquired taste").
Havarti and gouda are good at 4-6 months and as you get closer to the wedding date, brie, camenbert and washed jack cheese are good at 6-8 weeks.
Port Salut/St-Paulin is always an instant hit. It's an unknown cheese but almost everybody likes it after their first bite, and it's ready at around 6-8 weeks.
Lucky you! Sounds like a fun project!