If I remember correctly, most of the modern aging processes try to mimic natural caves, since we just don't have enough of the real thing to age all of our cheese.
What makes you think it's the building naming the cheese and not the cheese naming the building? Why can't we live in roqueforts, in masdaams, in cheddars?
I was going to joke that Id prefer to live in a Jarlsberg, but when looking up Jarlsberg to spell it correctly I discovered its named for Jarlsberg Manor, which is (and this is true) a building
Or Gouda. For extra fun while you're there, pronounce Gouda the way it's typically said in English and watch the Dutchies flinch as little parts of their soul leave their bodies.
I read some stuff and its not exactly clear why it's called that. it could possibly be how poor people living in the countryside would usually have access to fresh milk from having a cow, and the process to make cottage cheese is less refined, so a city dweller used to fancier cheese would consider the cheap cheese more befitting of someone who lives in a cottage
That doesn't make sense. Villagers know perfectly well how to make cheese and the cow is the most expensive part of the process. You add some acid to make the curd, add your starter culture from the sheep stomach, and have that rest for some time in a cool and dark space. After a while start salting it, if you have salt available.