Cheddar is expected to be this color in the US market, its common to add annatto to it. There are other white cheddars as well, but its usually expected to be about this color. Its not weird to be in cheese as its commonly found in Red Leicester, Double Gloucester, Cheshire, and Shropshire Blue, French Mimolette, and even other European varieties of cheddar. Good showing off your lack of knowledge.

Mozzarella often comes in multiple different varieties. There's the "fresh" mozzarella which is sold in the whey, while there's also commonly "low-moisture" mozzarella that's commonly used for shredding purposes. This is true in the US as in Europe. Either way, "fresh" mozzarella can also be easily found at Walmart.

https://www.walmart.com/ip/BelGioioso-Fresh-Mozzarella-Chees...

"Swiss cheese" is a common name for Emmental in the US. So once again, ignorance. Thanks for showcasing it so clearly. I guess Emmental isn't a real cheese either. https://en.wikipedia.org/wiki/Swiss_cheese_(North_America)

None of these examples I linked to violate any PDOs from what I understand. So your only actual argument that somewhat stands up is that this parmesean is made in the US instead of Italy (which, "parmesean" is not a PDO anyways) and the gouda isn't Noord-Hollandse Gouda (which, once again, calling a cheese just "gouda" isn't a PDO). I guess the specific location something is made is truly the most important thing.

So ignorance and pretentiousness. Got it. Thanks for proving it.

But hey, you also said these products didn't even exist just a few comments ago so its not too surprising.

Once again, I'm not saying these are top quality, fancy cheeses. They're cheap! Incredibly cheap! But what about them aren't real? Words have meaning. If they're not real, they're fake. If they're fake...how?