In Indonesia there are various traditional milk products (excluding tofu, which is made from soya milk, which isn't really milk at all)
This is one I found on an Indonesian e-commerce site:
This is called 'susu/dali/bagot horbo/kerbau' ('milk buffalo' in Batak/Indonesian language). As far as I can tell dali and bagot both mean milk, or possibly breasts. There is not an obvious etymological connection between 'dali' and 'dahi', which is a Hindi word for 'curd'.
They seem to use papaya leaves, sisal, grated unpeeled pineapple or pea eggplant
Essentially the fresh buffalo milk is cooked with an acid to reduce the water. I think there is not necessarily any process of pressing, but you end up with curds, which I'm not sure is 'cheese'?
This is 'dadih', which is from the Minang region, which is not far away.
It seems to involve buffalo milk being boiled to kill bacteria, and then placed in bamboo where presumably lactic acid bacteria are, which fairly obviously make yogurt. (Which is not cheese) The word 'dadi(a)h' here seems to be close to Hindi दूध (doodh), or milk. There was a lot of commerce between Sumatra and India so this is not surprising
This is another 'cheese', dangke, from another island, Sulawesi
The process involves the sap from papaya skin being extracted and added to boiling fresh milk to curdle it. The curds are then strained in a sieve and lightly squeezed, then traditionally placed into a coconut shell.
I haven't tried it, however whereas dali ni horbo seems to be sold in the same way as tofu, floating in its 'whey', dangke seems to be slightly drier, and is usually sold in banana leaves:
This blog claims that cheese is fermented
and it's possible that 'being fermented' is part of the definition of cheese. (E.g., yogurt is made by fermenting milk with bacteria; if you strain yogurt then you have what I believe should be called cheese.)
However I don't see any fermentation in this process. The milk curdles, because of the papein, or acids, or whatever, and then it's squeezed a bit, placed into coconut shells and then banana leaves for sale. It seems unlikely that there's any significant impact on flavour due to banana leaves. Possibly you could age it, in the same way that rotten tofu or tempeh is often considered tastier than fresh, but this does not seem to be an essential part of the process.
Perhaps the definition above of 'cheese' is wrong, or overly prescriptive. Is there a reasonable boundary between when something stops being 'curdled milk', and starts being 'cheese', or indeed stops being 'strained yogurt', and starts being 'cheese'?