Unfortunately, the usual store bought pasteurised milk undergoes a process that kills virtually everything needed for coagulation to occur, which basically means making cheese becomes a whole lot harder.
The cheese you buy from stores that is made from pasteurised milk is either made from low heat pasteurisation or by the addition of additional ingredients, typically calcium chloride.
I have no idea where you may be able to acquire calcium chloride where you live but you may be able to obtain low heat pasteurised milk from health food stores, maybe some of the larger supermarkets will stock it, also.
I'm not sure that's the right way to go about this. There are tons and tons of types of cheeses. I'm not sure you'll find a good list of all substitutes because it will be too big to put together.
Instead, I think you need to learn about the types of cheese so that you can make an informed decision. Is a cheese blue, sharp, creamy, hard, soft? How does it melt? What part of the world is it from? Those questions will allow you to find a cheese that is similar enough to make a good substitution.
For instance, if a recipe called for Pecorino a hard Italian cheese, Parmesan (another hard Italian cheese) would make a much better substitute than goat cheese or cheddar.
So see what cheeses are available at your local store. Write down the whole list (and preferably buy some of each). Get home and do a little bit of research on each one. Where is it from? How do people describe it? Take some notes on all of this. Then, when you see a new cheese in a recipe, look it up and see how it's described. Then find a cheese from a similar area with similar characteristics, and you should be good to go.
Edit: While I stand by my approach as a great way to go about this, I did find a good resource. Cook's Thesaurus has a great list of cheeses, including substitutes, broken down by type of cheese, type of milk, hardness, etc.
Best Answer
To quote On Food and Cooking (Harold McGee), page 63, about crystals in Cheddar:
In blue cheeses:
And, in other aged cheeses:
So, basically there are a variety of salts present in the milk, and formed from milk by the action of bacteria and molds. As the cheese dries, and ripening micro-organisms act on the cheese, these salts fall out of the solution and crystallize. Personally, I love the slight crystalline texture present in aged cheeses, as it almost always comes with a robust and mature flavor.