In the past, most Asian's that were not "Americanized" would find the fermenting of milk into cheese that a person would actually eat to be very discusting.

Go figure though, Thousand year old eggs and tofu don't rate high on my list of good eats.

This is why you don't see cheese in Asian cuisine. The closest you will come is yogurt cheese in East Indian cookery.

Times are changing though some countries like China are embracing some of the Western culture. This means they are importing cheeses at a high rate. This is good for the US and other economies and helps offset the trade deficit.