Wow. My self esteem is through the roof, I feel so cultured. I only have the strong Roquefort and Stilton on special occasions, a couple of times a year most of the cheese I have is tasty (cheddar).
The big supermarkets don't stock Roquefort any more, I used to take note of when it expires then buy it 50% off the day before because no one bought it. Then they stopped selling it. But you can still get Stilton, I prefer Roquefort it's softer and stronger.
I bought a wedge of Roquefort for some friends visiting from Korea, they nearly fainted in delight, but my wife (also Korean) can't stand it not even a tiny taste. Those Koreans gobbled up the whole wedge, didn't even want crackers.
Cheese has become big in Korea, but derived only from the US influence. They put cheese on anything they can, they have a lot of very narrow variety.
Korean cuisine is amazing and rivalled by very few nations, so it's interesting seeing this recent discovery of cheese in Korea