I've known I'm a supertaster for many years. In that time, I've talked to several other strong supertasters (more like 10% of the population) and my conclusion is not that things taste better, but rather somethings taste stronger- and that does not necessarily bring greater eating pleasure.
I too have felt cheated by not being able to enjoy what so many others can - the array of coffees and beers, many salad greens and so forth. It took a long time to get used to drinking red wines - a task worth the reward.
As to cheese,
sniff, I am often jealous of the cheeses some here make, knowing they would not taste good to me if I were lucky enough to successfully make one. I purchased some tomme to try a few weeks ago, thought the taste repulsive, and gave it to others.
That said, I do really, really enjoy food and eating, but I see no benefits to being a supertaster (other than perhaps my tribal ancestors having been instrumental in identifying the poison berries). I think the goal is to place in our mouths things that we each think are especially good, regardless of what anyone else finds. Personal taste, so to speak. And fortunatley there is more than enough good stuff to go around.
The only taste state I would not want to be is a 'non-taster' who might not have much interest in food beyond survival. That would be very sad.