Which are the better Polish cheeses (I prefer the Gouda or Emmental type)?
There is only one decent Polish cheese that I have found. It's called "Bursztyn", and it's a hard cheese for grating and serving with, for example, pasta. On par with any foreign cheeses of that type. Sorta kinda tastes a little like Norwegian brunnost, oddly, but of a much better quality, harder and not quite as sweet. A decent substitute for Italian hard cheeses. The same company makes two other cheeses, "Rubin" and "Safir", that I haven't tried yet because they never seem to have it in stock when I am in cheese buying mode. Based on the quality of "Bursztyn", they might be worth a try.
There is only one cheese of the type you mention that is OK. Not great, but edible. It's a Polish knock-off of Maasdammer. Pretty much OK for sandwiches, pasta, lasagna and pizza.
All of the rest I've tried were horribly bland and lifeless, including all Polish knock-offs of Gouda and Emmentaler. Just plain inedible, and yes, they all taste more or less the same, which is, like nothing at all.
If you want great cheeses, go to the Czech Republic. They make some truly incredible cheeses that are worth writing home about. There's a great cheese shop right across the border from Polish Cieszyn, on the right about 50 meters after you cross the old international exit point (which I think is called Most Pokoju or Most Jedności, or something like that). Worth checking out if your in the area.