Think you’d like a hard blue cheese like a Stilton or possibly a Gorgonzola or cambozola
Brie you might like, you might find Camembert a bit mild for your tastes?
Edam is fairly similar to your preferences though a little milder, Gouda might be a bit too mild for you unless you get a mature one, Limburger might be more in line with your preferences
Crackers - I’m currently enjoying ryvita pumpkin and oat crispbreads with Boursin or cheddar thins with slices of beechwood smoked cheese, but I also like multigrain crackers (nutty but less rough in texture than crisp breads, shorter crumble), poppy seed crackers and original ryvita... always trying new variations too
Accompaniments I like with the more mature cheeses you seem to like are grapes, slices of melon or apple (golden delicious or Granny Smith if you want a little tart flavour) strawberries, figs, dates, fruit cake (malt loaf slices in my case), sweet pickle, sliced gherkins, sauerkraut (if you can get a good one)
For milder cheeses I like olives, sun dried tomatoes, capers, pickled garlic (check Polish section in supermarkets or if you are lucky enough to have a Polish shop near you check out their condiments and pickles), pickled peppers - I have to get the mild spiced ones these days unfortunately but if you can tolerate spicy go for it, honey (try a variety they really aren’t all the same, I used to live somewhere that honey farming was a major “thing” and there was a huge variety in flavour and texture. I actually prefer the set honeys, less messy and greater depth of flavour.
Drinks wise yes a full bodied merlot works well with most cheeses, or if you prefer something light and sparkly rather than the ubiquitous Prosecco try (if you can find one) a good sharp and slightly sweet Perry (NOT lambrini proper craft Perry) and of course a good port with a strong Stilton is a great match
