I had Gjetost for the first time around 4 years ago: had never seen or heard of it in my life. But sure enough, once I'd had it I started noticing it in (for lack of a better word) "upscale" supermarkets. I know that's not super helpful, but you might be pleasantly surprised if you just keep your eye out for it.
About two months ago I had a Spanish blue that I declared my new favorite blue cheese. Had never seen or heard of it before, and now I can't even get anyone to know what I'm talking about. Similar to Valdeon (also wrapped in maple leaves) but cow's instead of mixed-milk. I was so happy with my discovery, and then neglected to write in my, yes - cheese journal .
Happiness is not a goal, it is a byproduct. - Eleanor Roosevelt