One could begin with the whole history of cheese, how humans discovered it, made it, aged it, named it, got rich from it, but I’m not – you can look that up yourself.
Cheese is, in essence, solid, curdled milk. Nothing more, nothing less. Oh, there are various tricks in getting the milk to curdle the right way, in the correct amount of time under precise conditions, but, leave milk out of the refrigerator long enough and it will turn to cheese (strictly speaking, to whey and curds, but lets not get technical).
So why cheese?
Why not?