Isn’t that cheddar? Or whatever the european continent version is? The name of the cheese changes depending on whether they cover the cheese with cheesecloth, burlap, plastic/wax, or bared before leaving it in a cave? culturecheesemag.com/…/age-appropriate-make-chees… or dailymail.co.uk/…/The-cheese-cave-Damp-conditions…

If I remember correctly, most of the modern aging processes try to mimic natural caves, since we just don’t have enough of the real thing to age all of our cheese.