There may be a historical connection. The place with the highest reputation for bagpipe cheese today is Erzincan, in north-east Anatolia a bit southwest of Trabzon, but the stuff travels very well and could have originated or been taken up a few hundred miles away a few millenia ago.

In Neal Ascherson's book "Black Sea" he describes how the Romans garrisoned the Ribble Valley with troops from the northern Caucasus who spoke an Iranian language most closely related to present-day Ossetian - and as far as anybody knows, they stayed there. So the cheese recipe and the culture organisms that make it happen could have travelled with them to Lancashire, and to northern Anatolia with the Armenians. Cheese is one of the handiest provisions for an army on the move, particularly when it comes in such effective packaging.