It is also much harder to make a good aged cheese then a good fresh cheese. There's a lot more chance for bad bacteria to contribute a bad flavor or spoil the c

It is also much harder to make a good aged cheese then a good fresh cheese. There's a lot more chance for bad bacteria to contribute a bad flavor or spoil the cheese if you give it more time. Speaking as the son of a small commercial cheesemaker, who started out (~23 years ago) making cheddar that only stayed good for about a week in the fridge. Now we make aged cheddar.