For just raw cheese taste, me and my whole family both older and younger (which grew up in eastern europe where absolutely none of these was known behind iron c

For just raw cheese taste, me and my whole family both older and younger (which grew up in eastern europe where absolutely none of these was known behind iron curtain, not even as cheap stolen bad copies), AOC Gruyère surchoix and aged Gouda are top. From italian its pecorino pepato (specifc, I know) and then black truffles variants, usually also of pecorino. Maybe cheese you mention are more of an acquired taste rather than love at first sight, can't tell but will keep trying :)