Bobo Bonobo® wrote:

> Then what would differentiate one cheese from another? Assuming
> they're from the same animal, that is.


The variety or breed of the animal.
The grass or diet the animal is pasturing on.
The fat content of the milk.
Pasteurization.
Homogenization.
The particular enzyme used.
Time the cheese in aged.
Temperature at every stage.
Salt.
Treatment of rind.
The cheese making process: cooking, salting, separation of whey, cutting
curds.


Cheese is as complex and fascinating as wine. Take a look at a book or
webpage that deals with basic cheese making techniques. You'll find
more variables than I listed.


--Lia