I came into this thread specifically to make Qagdop the Mercotan’s point. Old cheese can be delectable! And tyrosine or calcium lactate crystals are a bonus. What are Cheese Crystals? | culture: the word on cheese
Yes. Some of the best aged hard cheeses are supposed to have crystals.
Post #20? You’re slipping. An aged cheddar question should have you somewhere in the top 10.
But yeah, old cheddar is best cheddar.
Yeah, I love my gouda at around 7 years, and that’s full of crystally goodness! Little umami bombs they are.
Even if it didn’t start with them? 
I support the right of any cheese to try to make a better life for itself.
You know that molds are actually a component of some kinds of cheeses, and that many edible natural rinds are formed by a mold deliberately applied to the cheese. The molds that grow on hard cheese are not typically toxic to humans unless they are allergic, and do not intrude very deeply into the body of the cheese because there is no moisture to sustain them. Here is what the Mayo Clinic has to say about mold growth on cheese.
Cheddar originates from southwest England (most sources indicate Somerset but that is not universally agreed upon). Kilts are most commonly associated with the Celtic people of the Scottish Higlands, although teh modern filleadh beag that we think of as a kilt was probably invented by an English Quaker. I had a point when I started this but it has since disappeared like a a fine Scotch whisky on a cold and rainy camping trip on the moor.
Especially Dubliner.
Stranger
Yes, the general problem even with harmful mold is that the aflatoxins (the poision which harmful mold types produce) penetrate deeper than the visible mold - how deep depends on how moist the food is, so soft stuff needs to be thrown out, hard stuff like cheese can be cut out - and are considered /suspected carcinogenic in the long term.
Yes, quite aware that some cheese contains mold as a feature and not a bug. However, I was responding to the OP who was looking at an old piece of cheese askance. My point is for something that costs a couple bucks, why take a risk that one of her guests may have an issue. Imagine if someone did get sick, and asked about what was served - would ThelmaLou feel OK explaining that she served everyone cheese nearly a year past it’s expiration date? “Oh, but random people on the internet said it would be OK! Sorry!” It may be a delicious thing, but when in doubt, throw it out.
It would be different if she did announce ahead of time that the cheese is “aged nearly a year”, but that may not have happened.
Anyway, ThelmaLou, according to the OP, book club was yesterday - did you serve the cheese?
Do you throw your salt out when it’s past its “best by” date?
Some cheese mongers made a small fortune selling 40 year old cheddar discovered in the back of a cheese storage facility in this story
The story is full of reassurances of the safety of old cheddar.
I got a half pound of the 28 year old stuff they had, but couldn’t get any of the really good old stuff.
Kilts are also associated with certain cultures of the Ramtop chalklands. And IIRC, the specific cheese I was thinking of there was a blue cheese, not a cheddar.
I am crying inside. 
I am very jealous!
Not speaking as to safety, but I recently bought a good-sized wedge of aged cheddar from a nearby grocery with a huge cheese section (Jungle Jim’s in Ohio, if you’re interested). It was a wedge, not a wheel, and it showed. Opened it up about a week after purchase, and it had a little bubble of undesirable mold near the tip. Cut that off, and then some, but the rest just tasted like stale musty waxed cardboard. $30 of 12 y.o. aged cheddar down the drain. This is what happens when the cheese department handles things with bare hands and then wraps it in Saran clingfilm. I’ve had about 10 too many misses from that store, and I’ve just about given up. (even had a nasty “well-within dates” Explorateur from there…) I don’t live close enough to complain or exchange, so I guess I’ll just order from iGourmet instead from now on.
Anyway, for an aged Cheddar, which I’m no stranger to, if it tastes good, I think you’re good. In the future, I have a recommendation for a nicely storable cheddar–Cougar Gold from Washington State University. It’s so good! Comes in a tin, oddly enough, but it’s the real deal.
Unless (like the OP) you deep-freeze the cheese, it should never be put in plastic foil/ saran wrap, because this accelerates mold.
Any good/ competent cheese store should give you one of those breathable papers, with Special plastic (non-clingy) on one side, paper on the other. If they do give it to you in saran wrap, you should immediately unwrap it at home and store it in a proper cheese dome.
While I find Jungle Jim’s to be a fascinating store to wander around in, I would never buy anything perishable there. I just don’t think they have enough employees to really take care of and pay attention to the bread, fish, cheese, etc.
That’s our ultimate conclusion as well, unfortunately. Their reach far exceeds their grasp. Meats have been ok thus far, but I can get almost as good in my hometown. The cheeses just don’t stand up–and we’ve spent (and wasted) more than I’m willing to admit there, since we’re cheesoholics. The few breads we’ve gotten have been very decent, but that only lasts a day or so. Produce is very nice, we may still venture every now and then primarily for the selection. But as for sauces, cheeses, non-perishables, pate and so forth…may as well order online.
You’re absolutely right. I’ve just had way too many instances from that shop where it’s not even worth the bother of rewrapping–the cheese has already
gone over the brink. Even the brined feta in a sealed container was suspect, and that stuff should last a good while. I don’t think anything is even stored with care to proper temperature.
I thought it was a joke about blue cheese, since the Picts were said to paint themselves blue, and the Scots used blue paint in Braveheart.
Nothing goes over my head! My reflexes are too fast; I would catch it!
Stranger
I have, as a matter of fact, opened a plastic container of blue cheese crumbles that I bought in the cheese section of the grocery store, to sprinkle on salad. And found the crumbles covered with a fuzzy greenish mold. Even I knew that mold on top of mold is not right, and tossed that stuff out immediately.