You can keep all your "ripe" cheeses with the possible exception of a properly stinky Bleu Cheese salad dressing.
A happy cheese-day here is when we've got Gruyère, Saint-Agur or Gorgonzola, Westerbotten, a Camenbert or a Brie and perhaps St. Marcellin on the board.
Usable alternatives are: Appenzeller, Rochefort, Kvibille Cheddar, Comté, Pecorino, Manchego, Boxholms gräddost, Jarlsberg, Grana Padano, Parmigiano, and lots of others.
Any "household brand" "cheese" commonly sold in USA is disqualified. Perhaps, only perhaps, some of the cheddar lookalikes may pass.
Comment voulez-vous gouverner un pays qui a deux cent quarante-six variétés de fromage?