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What makes cheeses different, apart from the source of the milk (and even the variety of cow or goat), is the culture and aging process used in the cheese's manufacture. That's why ricotta differs from feta, though both are made from the milk of sheep or goats, and it's why English cheddar differs from Sicilian Provola, both made from cow's milk. Even if the same method, culture and bovine species were used, Sicilian Provola would still taste different from a hypothetical English variety because the livestock of both islands graze in different pastures, producing milk that tastes different.

--- adapted from "Sicilian Cheeses - Best of Sicily Magazine"