As a rule the harder the cheese is and the more aged it is the better. Sometimes it can be an issue with the size of the fat globules, look for something that is homogenized. Sheep and goat are naturally so.
Try manchego, if that doesnt work then nothing probably will. If you can handle that then try some 10year old cheddar. Then try some meunster.
Thanks for the pointers! Will try some of those. I guess my love of parmesan is okay, then!