there is a huge difference betwen a swiss cheese aged 24 months and a square shaped hamburger cheese that has been aged 7 days.
which one will have the most benefecial bacterias ?
Also each cheese has a unique set of ferments so each cheese might make you feel different based on the strains used
you need to try one type of cheese and find out how it makes you feel. Not good ? then switch to another cheese, no big deal
my favourite ? camembert from France that I age myself (I just buy new cheese then let me a room temperature for a month, it becomes sublime) :
