There's a dairy that has a museum of sorts - Documenting their history and the process of on-site cheese making.
Here are some of the illustrations in their collection:
And here is the kicker in this presentation:
So with consideration to the maturing time of "strong flavored" cheese we can see that most often, the bacteria in the cheese lives longer than the male calves to whom the original milk was denied.
Oh the irony!
Yet even MORE dairy irony!