The cheeses, for the most part, seem similar to Mexican cheese.
In Guatemala, it has more to do with region. For example, this wiki article says of Jalapa
"Jalapa also produces dairy products and is famous for its cheese, especially queso seco ("dry cheese", a drier version of queso fresco) and mantequilla de costal ("sack butter"), which is produced mainly in Monjas, San Manuel Chaparrón, San Carlos Alzatate and Jalapa."
These are the cheeses and butters I've tried as of this post Details for each in the replies
- mantequilla de costal
- queso de Capas
- queso de Jalapa
- queso de Pita
- queso de Zacapata
- queso oreado
- queso fresco - plain, with chiplin, with lorroco
- queso seco con chile
This article discusses the Clover dairy group which has plans to export Guatemalan cheese eventually to other areas in Central America and the US. They have 2000 head of cattle in the area of Esquintla. I live there and many of the cows graze in sugar cane fields. I'm still not sure if that impacts the flavor of the milk.
I am very new to Guatemalan cheese so if I'm incorrect or missing something, I hope someone more knowledgable will post. As I learn more, I'll update info in replies.