Good point but I think the bigger issue is that many cheeses like wines are not simply styles but must be made in particular locales using very specific techniques to be permitted to use the name legally.
Can you make a Feta cheese? Of course. Can you make a Camembert? Certainly. But legally, can you call your cheese Feta or Camembert? That's not so obvious when the appellation is restricted to a geographic location and is limited to very specific ingredients and methods. I can make a sparkling wine in upstate NY but I cannot make champagne and that article suggests that making Camembert may not be so easy to make today.
