Caveat: This is only in terms of taste, not necessarily texture. And cheese of course has a massive range of styles on its own. Below targets something like a proper parmesan cheese.
Make soy sauce marinated eggs ([1] Korean version, but there's Japanese as well). Boil them a bit more so the yolks get crumbly rather than runny. Crumble those yolks. The result tastes similar to grated/powdered parmesan or grana padano, and the texture isn't too far off. Which makes sense given the similarities between fermented soy sauce and cheese, in their glutamates and fatty acids (see e.g. isovaleric acid). It doesn't work as well with tofu, there might be a food chemist here who knows their stuff and can explain why, I assume it's something inherent to the animal proteins.
Proper Thai fish sauce (nam pla) also shares quite a bit of its taste profile with cheese. It's no coincidence that all of these are fermented foods.
Make soy sauce marinated eggs ([1] Korean version, but there's Japanese as well). Boil them a bit more so the yolks get crumbly rather than runny. Crumble those yolks. The result tastes similar to grated/powdered parmesan or grana padano, and the texture isn't too far off. Which makes sense given the similarities between fermented soy sauce and cheese, in their glutamates and fatty acids (see e.g. isovaleric acid). It doesn't work as well with tofu, there might be a food chemist here who knows their stuff and can explain why, I assume it's something inherent to the animal proteins.
Proper Thai fish sauce (nam pla) also shares quite a bit of its taste profile with cheese. It's no coincidence that all of these are fermented foods.
[1] https://tiffycooks.com/korean-marinated-eggs-mayak-gyeran-ea...