Redleg, they’ve figured out how to add the proper enzymes to coagulate different types of milk to form cheese. There are cheaper cheeses from milk of a beheimah temeiah than what you mentioned, such as from camel’s milk.
The common heter for cholov stam is used for the source of milk used in kosher cheese (e.g. Miller’s), but the actual issur of gevinas akum (affecting the cheese making process) is still applicable even if you hold of R’ Moshe’s heter.