I don’t understand since to my knowledge they’re very similar compounds. Is something removed from the milk during the cheesemaking process that affects how it acts as it ages? Milk tends to go bad within a month but cheese can be aged for several years without becoming dangerous to consume.
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Forgot to mention cheeses that age for years do so in the wheel form and will begin to mold/spoil fairly quickly when cut, that’s because they are either waxed to form a rind, or because the outer layer forms a rind on its own because it does essentially spoil under controlled conditions and hardens. Either way it keeps the interior of the wheel under anaerobic conditions, which further prevents spoilage.
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