Sometimes two.
Sure, but Cotija seems to be the one I see most often. I don’t do much Mexican cooking, as you can probably surmise.
Who’s reporting that? Haggis has nothing to do with any sort of “horrible crap”. It’s stuffed with oatmeal and organ meat. Both of which, I might add, are used in French cooking, too.
It’s not a Scottish delicacy, anyway. It’s peasant food.
We also have cottage cheese.
I bet the hardest part of cheesemaking in Mexico is milking all those yappy little dogs. 
Not mu-- it’s the single most popular cheese in the world!
I’d say that Gouda is the generic cheese in Belgium.
After that, Gruyère, Brie, Emmental, Parmesan and some local varieties (e.g. Herve). We have lots of them actually what with being sandwiched between France and the Netherlands.
They are all are more popular than Cheddar here.
At a “Celtic Festival” a few years ago, I looked askance at the haggis for sale at one of the food booths. They said it was sort of like *boudin *& gave me a sample. It wasn’t bad.
If you’re going to slaughter animals for food, it’s wasteful to reject everything but the prime cuts. I do prefer to let other folks prepare the weird bits for me!