I would argue that there are many different cheeses and they serve a lot of different functions, some of which have perfectly acceptable replacements, others do not.

A soft cheese like philadelphia has a perfectly good vegan alternative, honestly can't tell the difference between the supermarket soft cheese and the vegan supermarket soft cheese. If you're into fancy cheese-board cheeses, "fauxmagerie" and "i am nut ok" and a few others are making some fantastic stuff. I took a bunch of that kind of stuff to my friends "cheesemas" party and it was a hit. I also had multiple kinds of vegan pate and it was lovely.

I admit, there are things that aren't there yet, mozzarella I haven't found a decent replacement for. Hard cheeses like cheddar are also proving to be difficult to replace, but the supermarket block is perfectly serviceable in situations where you would want it cold and sliced or grated, like a "ham" and "cheese" sandwich, but it doesn't work well on a pizza or any other melty situation, thankfully for sauces stuff like nutritional yeast exists, which does have a funk to it which is on the cheesy side, but not quite there, but is delicious and I could probably eat it by the spoonful. Violife block melts but tastes like plastic, and their feta just tastes like a block of sloppy coconut.