I've got a bunch of cheddar types (a cheddar, a dunlop, and a derby) and a gouda comming up on a year right now, and small 1/4 wheel of cheshire that's over a year now too. I also have a manchego that is approaching 2 years (early Feb), and a 1/4 wheel piece of gouda that will be 2 years (end of this dec). There's also 3/4s of my first manchego that will be 2 years in Feb, and a romano that will be 2 years in March. I've got two other full wheels of manchego that will age away as we're just finishing up the first 1/4 wheel piece.
Caerphilly, Lancashires, staffordshire, and butterkase are great cheeses to make for quick consumption, and these really help one wait it out for the others. Semi-lactics are another great way to make a cheese for relatively quick and satisfying eating, especially as the cave gets full as they are so simple you can make simple 2 litre makes with little effort. Cam's and blues are also ready in a month or two (three if you age it out for 90 days). I'm also finding washed rind cheeses are a good way to get some nice results in a relatively short while.
MMmmmm, so many cheeses, so much time!