Biotechnology, not magic. Different places have their own unique populations of mould, bacteria and mites that get into the cheese, which greatly affects the ta

Biotechnology, not magic. Different places have their own unique populations of mould, bacteria and mites that get into the cheese, which greatly affects the taste and texture. Culturally Americans are terrified of finding such things in their food supply, so it's easy to understand why they don't hold these protected designations of origin in high regard, nor are likely to do much to replicate the effects in their domestic versions.