One sizeable part of the planet where cheese is not too popular is China.

Chinese fermented beancurd, an intense-tasting relish, had always reminded me of a ripe blue cheese, but the Shaoxing tasters, faced with a Stichelton, disagreed. "It does have a rich umami taste," said chef Chen Judi, "but there's also a bitter aftertaste that people in this region wouldn't like at all." Several of the tasters were repelled by the sourness and astringent aftertaste of the Isle of Mull, which I'd thought was the most innocuous. "Our rotted thousand layers just doesn't have that sour taste," said Mao.

That comes from this article about Cheese and China