Mark recommends cheddar and feta as sensible cheese choices. Feta is from goats' milk (or sheep milk) and MUST be Greek for EU designation, but feta-style cheese is plentiful outside of Greece.
... back to cows. Cheddar is made from cows' milk. Find a farm that milks their own cows for cheese - ask how their cows are reared and if they fit the bill, get that cheese. In the absence of folks bringing forward sources in your area, contact your local food administration and find out how and where cows are milked, where the milk goes and where cheese is made. Google is a perfectly "primal" hunter/gatherer tool
Really, any grain fed cows and any cheese that comes from their milk will be made in very much the same way - it's just milk set off with rennet and the whey pressed out of the mix. Find some, eat it ... enjoy it! Nothing wrong with "proper" cheese.
Good cheese will have a lot of fat in it, so treat it as such - a source of fat. It can happily form the main protein and fat content of a lunch, passed to the mouth on crisp lettuce or spliced in between meat slices for a sandwich.