this is madness and I would argue it's the cheeses that you buy rather than "cheese as a whole", have you ever tried any imported cheeses? the cheaper options in a US supermarket are usually Wisconsin-made imitations that are great at being a lot cheaper than the real deal but flavor wise are just watered down imitations. I can't imagine not being able to taste the nutty umami of a Parmigiano Reggiano, the bright briny-ness of a Greek Feta, what about Smoked Gouda?? tastes more like BBQ than American cheese lol