I read on https://www.northlightfoods.com/blog/2015/12/15/host-your-own-cheese-tasting-party:  Organize your cheese tasting order from mildest cheese to strongest cheese.  That's a typical advice I used to hear in France. However, I was told that cheese strength is subjective, and may be a factor of several elements such as "tensile, compressive, shear, ductile, elastic, plastic, brittleness, wear resistance, corrosion resistance, hardness, flexural" (quote from bob1). Should I instead base the cheese order on one of these factors? Or do the order in some other way? 
Yes it's OK.  There may be some drawbacks to the method, such as how raw potatoes will behave in a blender and whether the results you get are what you want, but none of those make it not OK to try.  Even if you believe that raw potatoes represent a serious health risk, which is debatable, a microwave is more than capable of cooking potatoes. 