I second what Michael suggested wholeheartedly. Have you ever tasted blue cheese melted in sauce, casserole, quiche etc.? I can't stand them by themselves raw either, but when it is used in cooking this way, it takes a surprisingly pleasant turn. I learned to love them in cooking rather recently, after years of hating and refusing them flat out and I feel rather silly for it
. It is honestly worth a try.
However, if you are still shy about it, I recommend taleggio, semi soft, melts nicely and has a pleasantly piquant flavour without being "mouldy" so to speak.