Canada

It's true, for the most part, the cheese market in this country is a flavour dystopia. I'd argue it's not directly the fault of cheesemakers, and I don't think there's some widespread national ignorance about what good cheese tastes like. I think it has a lot to do with our rules around raw milk.

In Canada, raw milk is more difficult to obtain than bulk heroin, and that guarantees that our cheese will be boring. It actually even affects imported cheese too, Camembert being an excellent example. Pasteurized milk Camembert (which is all you can buy here) is bitter, tastes like glue, and is not even worth eating. Raw milk Camembert is mindbogglingly complex and profound.

So, this regulatory fact folds into a pre-existing Canadian inferiority complex - we assume the cheese made here must be bland, so there's no real market for premium offerings. Give this system of rules and expectations decades to develop, and here we are.

Today, there are some excellent artisan cheeses made locally. They're not available in grocery stores, and they're very expensive. If those cheeses were more affordable and available, nobody would even consider buying the mass market stuff that fills store shelves currently.

That's all to say that, I don't think the solution necessarily needs to come from outside, or that there's even a quick and easy fix. We have to change the system of rules that brought us here. Maybe things would improve if we subsidized small, artisan cheese producers like some provinces do with their craft breweries and distilleries. Especially since cheese can have a short shelf life and wastage is more-or-less guaranteed.

PS - I don't know if you've ventured into Oka cheese from Quebec at all - it's got pretty decent flavour and is widely available. Worth a try if you haven't had it!