I'd like to find some decent cheeses to eat with meats, crackers, etc. For my whole life, my exposure to cheese has been the basics (at least, for most Americans, I assume). Cheddar, Mozzarella, Swiss, Colby, Monterey Jack (with various flavors, pepper, roasted garlic, etc.)
Hitting up some local stores I tried small samples of things like Havarti, Muenster, Gruyere and Gouda. Gruyere was down right disgusting, and Muenster tasted fine until about 20-30 seconds after you swallowed, at which time it filled your mouth with a dirty socks flavor. Gouda and Havarti seemed Ok, but nothing special to differentiate them from the various flavored Jack cheeses.
Is my palette just not cut out for cheeses? Will I find their strong moldy flavors unappetizing if I don't like what I tasted with Gruyere?