Also, you don't only order cheeses from mildest to strongest. You may order cheese in some other way, depending on what you're tasting.
For example, you might taste manchego cheeses at different ages: fresh, 3 months, 6 months, 1 year, 2 years. If so, you'd usually do it youngest to oldest.
Or maybe you want to taste cheese with flavorings. Then you'd, say, start with a plain gouda, followed by one with caraway, one with garlic, one with rosemary, and one with coffee.
Or maybe, you're going to taste the same cheese made with cows milk vs. goat milk vs. sheep's milk, vs. mixed milks. Those could be in almost any order.
It's really up to you! Just figure out some kind of logical ordering that lets your guests have an enjoyable experience comparing cheeses and finding out what they taste in them.
The only reason for the "mildest to strongest" general instruction is that some cheeses are really quite tastebud-dominating, and would make it hard to taste other cheeses afterwards. For example, if you just ate 40g of Rogue River Blue, you won't even taste the lovely, delicate mozzarella di bufala because your mouth will still be full of blue cheese taste.