I'm certain that there would no "exactness" to it. BUT.. over the thousands of years of cheesy comestibles
one would think there would have developed bit of knowledge in the way cheese ripens.
say for a Camembert...what to expect 1 week from manufacture and what to expect 1 month out.
maybe its a trade secret of affineurs, So we all have to have personal cheese shoppers!
It's one thing if you live in a country with a cheese shop on every corner run by specialists and another here
when it's more like a big cooler in a grocery store with high school kids working there. Even
a dedicated cheese shop where this thread started doesn't know its cheeses well enough to help
the "end eater". It seems that all you need to be a cheese shop is a lot of cheese!
This knowledge must exist somewhere...I'll keep looking!