Do… do you think all cheese has the same consistency of cheddar? Cottage cheese exists, as do many other soft cheeses. Also, he mentioned fat consistency. Fat under cooler temps gets harder, so in your fridge it probably would be more hard, closer to maybe cream cheese or something like that.
And our point is most popular does not mean only. Do you throw out all other cheese because it isn’t cheddar? I mean, you may, and that’s your choice, but I have at least 4-5 different cheeses in my fridge, and not all of them are hard. Throwing it out because it’s not exactly the same as another well known type doesn’t make it not cheese.
A better argument would be it doesn’t fit the definition of cheese because it isn’t curdled. It might have a consistency similar to curdled milk, but if it hasn’t actually gone through the process iirc it doesn’t follow the definition.
Though I guess at this point we’re just getting pedantic, and no one really wants to read that.