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I appreciate what you've said dzug, but at the end of the day, cows eat grass which is more or less the same everywhere. I can't imagine a regional variation in grass taste or chemical structure that would influence the flavour of cheese to such a dramatic effect.
This would mean that if I took a Cheshire cow up to a field in Wensleydale for a week, I'd be able to make Wensleydale cheese out of it's milk on the return and I'm honestly not trying to be facetious.
You may be right about the influence of the cultures though.