Chef John has a recipe to make it yourself if you want to invest the time. I've not done it myself, but he's usually pretty good with stuff.
Now, both are relatively rare in comparison to common commercial dairy and meat breeds, respectively. The margins are too thin in commodity markets to justify breeding anything but the most productive animals (e.g. Angus).
As I understand it, the original Devon breed in England remains quite popular.
> As I understand it, the original Devon breed in England remains quite popular.
I would say that's right; you definitely see them around in Devon, where they outnumber the Holstein-Friesians which seen to otherwise dominate the European dairy cow population.
Update: kajmak [0] seems to be slightly different and mildly fermented.