I'm chilean, so due to our health regulations we don't have a large selection of cheese (can't sell products made from non-pasteurized milk). We do have local variety of cheese (specifically, a type of Gouda) called Chanco, which is pretty good, not very agressive but with anough taste. Regularly though, I eat "mantecoso" (white, soft, and smooth). Looks like a chilean thing since I can't find a direct translation (a direct, "brute force" one would be "lardy" or "buttery).I really like goat cheese also, but it's pretty expensive, sadly. Nice and strong though. I've acquired a taste for Gruy?re too and really, anything that tastes strong, like garlic, onions, and spices in general.