I recently was given a 1lb round of mild cheddar, commercial super market grade cheese, that had been in a refrigerator for about 6 years.  It was wrapped in a cellophane and waxed.  IT HAS formed lactic acid crystals,  the texture is drier and more crumbly than original.  Very nice.  Just thought I’d share as I don’t think I will ever again have a cheese that old.

The cheese with the crystals formed I find are one of my favorite, not the 12$/lb price thow.

that was not a mild cheddar , it was extra old mature cheddar

i think that six years is the maximum aging time for cheddars , usually 5 years