Obviously I'm not an expert in growing garlic in the warmer zones... but a supplier in your climate might be a good place to start. This is one I would recommend:
Southern Exposure Seed Exchange - Garlic

Saying that you are in zone 7 doesn't really help much. There are zone 7's all over the US and the only thing they have in common is the winter low temperature. For example, a zone 7 in Texas is going to be very different than a zone 7 in the Pacific Northwest. If you could give a general location you may get a more focused answer.

Rodney

I prefer the large cloved porcelains myself.,,,Music, German White (aka extra hardy), Estonia Red, etc.

As Rodney mentioned it would help if you gave us a better idea of your location. Rocambole types like Spanish Roja are generally considered the best flavored for cooking but they do better in the colder climates and are said not to store very well due to their loose skins.

Soft necks typically store better than hard necks. Refrigeration will extend the storage time for culinary garlic considerably.

I’m in Central Alabama. Hot and humid. Mild winters usually.

Of the various garlic types, Creole varieties are better adapted to growing in warmer climates.

Creole garlic varieties