From an evolutionary viewpoint, this makes perfect sense. If you've been eating something for years and you haven't been poisoned by it for died of a lack nourishment, then it's good to seek out that same experience. Familiarity breeds fondness because it encourages survival. These are the reasons why I get irritated at the opinion that one type of cuisine is "superior" to another. Most of us didn't choose our tastes, they were foisted upon us by culture. Sure, we can alter them if we have the will and desire to do so, but the biochemical cards aren't encouraging us to do so.
All of that being said, from my totally subjective and ethnocentric viewpoint, Japanese cheese remains a major failure in most respects. With the exception of the little wheels of Camembert that you can pick up nearly anywhere (including convenience stores), the overwhelming majority is plastic- or foil-wrapped slices of processed cheese. I absolutely continue to be grateful that I don't have to deal with the limited options for cheese that I had in Japan.