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It's not just for quality, but for authenticity too, I think.
Foods that are fermented or aged can take on a unique flavor profile, based on the unique blend of bacteria and mold and yeast in the area. Even using the same milk from the same cows and processing it the same way, cheese that is naturally aged in a cave in France might taste different from cheese that's aged in a cave in West Virginia. Not necessarily better or worse, quality-wise, but different. Not authentic.
Weather patterns, seasonal changes, and soil conditions are also distinct and varied in different places. The same grapes grow differently in German soil than they do in Kansas. The grass that the cows eat grows differently in different places, and this can have a significant impact on the flavors of the milk and cheese.
I'm American, but I used to work in a fancy wine store that sold a lot of imported cheese and groceries. I imagine that in practice, PDO must seem like an annoying mix of over-regulation and jingoistic propaganda -- especially to someone in Europe. But it does seem to serve a purpose, even if in an overbearing way.
I think being proud of local food culture is more like community spirit or neighborhood pride. It's like saying, "here's something ingeniously delicious we created using only our limited local resources." I don't think of that quite the same way as "pride" about race, gender, sexuality.
Pretty sure they could sell the bacteria/mold and produce the same climate conditions in controlled room. I'm not against quality labels, I just don't like the territorial aspect of it. I think authenticity is a bias based on public image and imagination.