Those 3 are great suggestions. Manchego?

Are you planning to serve straight cheese or might you make appetizers WITH cheese? Because you could do some fruit & softer cheese things, like a taleggio with dried figs on toast, that would be great, or something with bosc pears.

Sorry to be a pedant, but if the drink is from Scotland, as suggested by 'Highland Scotch' (and the accompanying picture: Talisker is from the Scottish isle of Skye and Laphroaig is from the isle of Islay), then the term is 'whisky', without an 'e' (you can see it on the bottle labels there). If the drink is from Ireland, however, then it's spelled 'whiskey', with a 'e'.

Gaelic grammar issues aside, you might find this article quite useful:

http://www.squaremeal.co.uk/feature/dynamic-duo-whisky-cheese

I would go with some very different cheese options, but I would suggest that they each have their own (loud) personalities. I agree with cmcinnyc, though, that some fruit with the cheese will round it out well.

One suggestion that not everyone is guaranteed to like, get some red hawk from Cowgirl Creamery. It is a cheese for sharing, because your fridge cannot handle a whole wheel hanging around too long, and I would pair it with fig. It has personality and bite.

In any event, anything aged and nutty will also do very nicely against the Scotch.

Ivernia is my favourite as far as widely available Irish cheeses go (although this one is a little harder to find). It is also made by Kerrygold, but has amazing flavour. It is dryer and has a bit of Parmesan qualities, but oh the flavour!

I'm a cheesemonger and I recently put together a great plate for exactly this situation. We had Beemster XO gouda, although Beemster Classico would work as well. Fenacho from Tumalo Farms in Oregon has wonderful caramel and wild celery tones that brought out the deep smokey sourness of the scotch. If you want something complex and absolutely insanely good, get your hands on Barely Buzzed from Utah. It's a cow's milk rubbed with coffee and lavender. Smoky, savory, and herbal with just the right amount of sharpness. I feel like if Willy Wonka ran a creamery instead of a chocolate factory, he'd make Barely Buzzed.

Also, men universally love truffle Boschetto, an Italian cow's milk generously layered with black truffles. It tastes like steak.

I've paired scotch with Grayson from Meadow's Creek before. It's beefy-earthy qualities really mesh well with the smokiness of the drink.

i am also a cheesemonger, and second the awesome suggestions from @curleesue, with the addition of a good blue--(irish) cashel if you're wanting something more mild or a good american from rogue creamery in oregon (rogue river is *amazing* with whiskey, though it may be hard to find. i think their oregonzola would be awesome as well).

it's true that whiskey is great with so many cheeses, though--just get 3-5 with varying textures and take note of what works. since you're sampling several different whiskeys, you'll probably find that some cheeses will work great with one and not so good with another.

hope you report back!