Nothing stops you from making this style of cheese in Australia, it's just that to sell it into the EU you have to call it something else. Literally you have to make up a new name for it, that's all.

Interestingly the Australian wine industry fought a long and hard battle in the 1980s to use French names like "Beaujolais" (against the French INAO). They lost. And now they produce their own wines with different names and have been hugely successful at it. Probably more successful than if they had been seen as making "knock-off" Beaujolais.