Food /
Making American cheeses (Polish and EU ones are terrible!) [100]
There are some signs that an artisan cheese industry is in its infancy in Poland, though, just like with craft beers.
Craft beers are huge here now. They've really taken off since you left. For people like me who prefer 'ordinary' ones, it can actually be quite irritating.
For cheese, improvement is slow. There are a lot more varieties (blue kinds are more and more popular) though still mostly from factories. The only real craft one is Korczynski which isn't very complicated (you could easily make it at home with the right sized pans) but is still good. In fact it won a prize several years ago.
One thing holding back cheese in Poland is local tastes. You mentioned that people prefer bland - this is key to it. Cheeses high in tyramine (like a lot of the best ones) aren't popular here.
I always bring four types back as presents. Tangy Lancaster, made on a hill farm, Creamy Lancaster (ditto), Shropshire Blue (made in Hawes, Wensleydale) and White Stilton. All except for the Creamy Lancaster a little strong for mass market tastes here but some people like them. French friends sometimes bring back Chaource - closer to Polish tastes but not produced in enough quantity for much export.