There is a world of wonderful cheese. All you need to start learning is a decent cheesemonger and two books: Cheese Primer by Steve Jenkins, and French Cheeses by Eyewitness Handbooks. Frencheese is a good online resource; the glossary list is where all the data is hidden.
The image at right is one of my favourite cheeses, Epoisses de Bourgogne. It can be.. difficult when properly aged.