Actually, for Cheddar, Swiss, Monterey Jack, mozzarella, blue cheese, and feta, the standard is 1 cup = 4 ounces (1/4 pound) shredded/grated/crumbled if not very tightly packed. Grated parmesan and romano are somewhere between 3 and a little more than 5 ounces per cup, depending on how tightly packed they are -- looser pack yields a lower weight (shredded is closer to 4 ounces).
Cream cheese and cottage cheese both weigh in at 8 ounces (1/2 pound) per cup, and ricotta is a little less (7-1/2 ounces per cup).
If your recipe calls for a volume only of cubes, find another recipe. :p (Sorry -- this is one of my big issues when I'm working on recipes; I really wish that all American recipes included both weights and volumes, since weight is so much more accurate. But, sigh, everyone else in the world uses scales, so I guess that means in the U.S. we have to continue being different. :rolleyes: ) Phil is right about scales, but unfortunately lots of recipes are written badly (imho) and only specify volumes.
"Notorious stickler" -- The New York Times, January 4, 2004