From the OU’s site:
Aged Cheese List
By: Rabbi Avraham Gordimer
Here are some common cheeses and the lengths of time for which they are aged:
Bleu: 2-4.5 months
Brie: 3-6 weeks
Camembert (French-made): 3-5 weeks
Cheddar: 2 months to 2 years or longer (Sharp cheddar is aged for at least 5 months *)
Colby: 1-3 months
Edam: 3 months
Emental (Swiss Cheese-Switzerland): 6-14 months *
Feta (from cow milk): brined 2-3 months
Feta (from goat or sheep milk): brined 3-6 months
Gouda: 3 months
Gruyere: 7 weeks-3 months
Monterey: 2 months
Mozzarella: 30 Days
Muenster: 5-7 weeks
Parmesan: 10-24 months or more *
Provolone: 3-12 months (* If variety of Provolone which is aged approx. 6 months)
Romano: 5-12 months *
Swiss Cheese/American-Made: 3-4 months
* = Must Wait After Consumption According to OU Poskim