system
Given the following post, respond as if you're commenting on Reddit:
human
ELI5...if the ingredients for all different kinds of cheese are pretty much the same, how do they make different flavor cheeses?
gpt
There are a bunch of different factors, but here's a rough list:

Type of milk.... cow? Goat? Sheep? A mix? Does the animal eat mostly green grass? Hay? All of these change the flavor, fat and protein content of the final cheese. 

How hot you get the milk during the initial stages, before you add the rennet (curdling enzyme). 

Water content: Do you loosely pack the curds and let them drain? Do you "cheddar" them by heavily salting them and pressing as much of the whey out as you can? Again, this has a profound effect on the final cheese. 

Inoculation: The bacteria, molds, etc used to ferment the cheese. This can be a function of the temperature and humidity you choose, the location, the salt content, and of course you can *literally* swab it on the cheese, add it in, etc. 

"Other": So... some cheese have spices or seeds added, or they're packed in straw, or aged in a dry cave for years, or swabbed with bacterial sponges every few days (muenster, yum). Is it aged for a few weeks, eaten fresh  (like haloumi), or aged so that the original cheese has been almost completely converted? Cheese mites also can play a role, and many other fun organisms. 

Finally... in the high end you have "post-production" known as "Affinage". This is a matter of taking your cheese to a master cheese "ager", who probably has a little cellar with ideal conditions, and a ton of expertise.