In cheese lingo then, sharp is essentially synonymous with the word “aged,” with one significant difference. In the U.S., only Cheddar that has been matured for a minimum of 60 days can be labeled aged, according to the FDA. There is no minimum aging requirement to be labeled sharp.
Cheddar is a type of cheese that’s flavor in the US is usually described as mild, medium, sharp, and extra sharp.
https://www.cheeseprofessor.com/blog/sharp-cheese
TIL… Thanks for the explanation, never heard of it before!