When I was young there were seven types of English cheese. They were all bland.
Also available were some rubbery stuff called Edam, and some small foil-wrapped wedges of damp, harsh, veined stuff called Danish Blue.
Cottage cheese appeared in the shops a bit later, but that didn't help things at all.
And now? Now the world is full of glorious glorious cheeses. England alone has hundreds of them. Even Edam comes in varieties that are excellent (and Danish Blue might, too, for all I know: I'm afraid I haven't been brave enough to do the research).
photo by Kgbo
There's cheese made of the milk of cows, goats, buffaloes, camels, donkeys, yaks:
hard chhurpi yak cheese. Photo by Sumit Surai
reindeer, and probably more. There's even cheese made from soya beans.
There's cheese, like mozzarella, that's almost as soft and white as milk, and cheese, like Parmesan, dense enough to build a wall.
There's cheese wrapped in nettles, and cheese stippled with chilli; there's cheese that's spherical and cheese that's disc-shaped - cheese that's no shape at all.
There are parts of the world where most people can't eat cheese, especially soft cheese, because they can't digest lactose. If this is the case for you then something cheesy, as well as being something made with, or smelling like, cheese, can be anything that's sentimental in an obvious way, and usually also in poor taste.
Any Greetings Card shop or website will provide very very many examples.
photo by Raysonho @ Open Grid Scheduler / Grid Engine
Spot the Frippet: cheese. This word was cēse in Old English and cāseus in Latin.