Sadai,
if it's a brick of semi-soft cheese with a pale creamy yellow colour, and you bought it in Canada, it's more likely to be the second cousin of Jack or Monterey Jack cheese and (please check the ButterFat and Moisture content on the label and see if they're close) it's likely to have about the same counts. I've had it and it tastes somewhere between Edam and Havarti... more on the Edam side

Sometimes there are local and national and international naming differences that only experience (and 14 linear feet of cookbooks) will bring to the fore...

Hope this helps.

PS: the fromage blanc Bill referes to is in this country generally imported and doesn't at all resemble a loose crumble cottage cheese or a Havarti. Often sold as "fresh cheese" or "unripened cheese".