Once upon a time, I bought some cheese at pomegranate that said it was aged 9 months. But, it really wasn’t very hard–it was soft and squishy like any mozzarella cheese.
So I called a posek (I disremember who) and asked him. I said it’s aged 9 months, but it isn’t hard. He said then I don’t need to wait.
I figured that would be the answer, since the halacha is for ????? ???. Now, issur v’heter (in taz) does define that as 6 months, so it is not obvious. But this posek confirmed that for me. http://hebrewbooks.org/pdfpager.aspx?req=9145&st=&pgnum=398&hilite=
Also, I have this feeling that I don’t really want to be so machmir on this din. After all, the entire din of waiting six hours after meat is not min hadin, and is just a chumrah we do to be choshesh like the rishonim who read the gemarah as shiur seudah. And the extension to cheese is only a chumrah on top of that, that the rema says it is nice to be machmir–while the maharshal says it is ??? ????? to keep it. And the taz says to only keep it for wormy cheese (cheese with cheese mites, it is kosher). So I like to be meikel on any part of it that I can.