Cabot Cheese

they are different cheeses! Each cheese is what it is because of how its done. They have different things brought in to curdle and produce whey (the solid in the cheese), then they are stored and subsequently cured in different ways. They use acid-producing bacteria, or rennet or vinegar to curdle the milk and mix up in whey. This is not all made from cow's milk cheeses using milk from goats. Mozzarella is probably the least processed in the pack and the real deal is stored in the liquid state. Parmesan is aged and dried cheddar gets its flavor from the bacterium that causes it. Hope this helps.

They all taste different.

Um, everything. The taste, the aging, the process of its realization, etc., etc. ..

Their taste