That's true, it does depend on the cheese. Here's the end result of all this talk:
- You can age at whatever temp you see fit, but understand the reasons for your choice and adjust the choice to fit the cheese
- Cheeses differ in the byproducts of maturation, but generally, you have to deal with co2 and ammonia. This depends on the culture mix and strains.
- In general, a 40-45F aging will give you slower aging, but will, in general, produce a more nuanced outcome in the flavor profile
- Extended aging (1+ years) does better at lower temps
- If your cheese has a great start (high milk quality, proper culture choice, good process), then it can tolerate higher aging temps. If not, then lower temps help to mellow out the flavors more slowly.
I routinely vac bag pieces of cheese (not only cheddar), label them, and toss them into forgotten corners of the fridge, only to find them 6, 12 months down the line. It works well for me.