Fine cheese is an acquired taste.
Much like powerful hot sauce.
Or Asian fish sauce.
But the taste CAN be acquired.
And the appreciation crosses classes, at least in Europe.
Americans generally haven’t picked up on the art & science of it.
more and more people are buying the fancier cheeses....yes, we buy the brick cheese for mac and cheese, and when serving large numbers of people...but then we get the good stuff for ourselves....like Cougar Gold...or Dubliners...