Can confirm. I cook a salt-free cuisine for my relative [1] who has kidney disease and must aggressively control their blood pressure and I can go entire months without eating anything with any salt at all. There was a bit of an adjustment to be had in the first few months, from what I recall, but I was surprised to what degree my taste buds adjusted after a while. Nowadays, I can't enjoy normally salted food because it registers as very salty. I have particular trouble with cheeses, even cheese like feta or camembert that only have about 1.5 - 2% salt.
Speaking of cheese and bread, most of the internet will say it's impossible, but I've found some evidence online (reddit threads and blog posts and the like) of people who actually make both bread and cheese without salt at all (because of hypertension) and they seemed to be doing fine. This was about half a year ago so I can't find the sources again, but in any case salt-free cheese and bread making is possible. I've made a few loaves of bread without salt myself and they're OK, though they taste a lot better when they're made wth sourdough (which is a pain to maintain) rather than dried yeast, because the sourdough adds taste and the dried yeast only air!
What's the problem with butter? I can find both salt-free and salt-full in most countries in the EU that I've visited.
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[1] well... I cook for the entire household :)