Most differences in in cheese cone from procedure differences. Such things as times and temperatures. And just like in making beer with ale yeast vs lager yeast you have different strains of cultures or starters for different cheeses. it this cheese was made with a mesophilic starter culture which is used for such things as jack, corby, cheddar, gouda, Stilton, exam, and munster. The procedure is what changes it after that. it how long you let it set, how big you cut the curds, if you rinse it, when you stir, how you age it, etc
Hope that helps a bit...