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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Food spoilage is all about the water activity.
Food needs a water activity of 0.9 to grow bacteria and a water activity above 0.7 to grow mold. Water activity is not directly the same as moisture content (for example marmalade has high moisture, but the high sugar content reduces the “free” water)
Milk has a very high water activity, and will spoil with bacteria, but hard cheese does not. Soft cheese is in-between, and is often prone to mold. Salt also reduces water activity, and cheese has a lot of salt.
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