Yes, stilton is good. As an ingredient I do not mind feta, I am not sure if I would like straight. And the odds are good that neither you or I have had real feta. In both the US and Australia anyone can make "feta cheese". It is like the parmesan I used last night. It was definitely not Italian, but then neither was the pasta that I made. I also have some Parmigiana Reggiano in the house for more serious ventures.
Oops, almost forgot. It is not a blue cheese:
Feta - Wikipedia
en.wikipedia.org
Genuine Greek feta is imported here, there's a lot of Greek immigrants that call Australia home. It tastes as bad as the fake stuff.
I also have problems halloumi. Not sure if we can blame the Greeks for something from Cyprus? It tastes ok but it makes my teeth squeak and I don't like that.