Yes it does also apply to pasteurized cheese. But pasteurized cheese is safe at any age (young ones safe because of pasteurization step, older ones because of good bacteria). And slightly less flavourful.
The most important factor by far is aging. There's a reason why the French have a special name for the special job of aging cheese, "affineur". A good affinage can transform the most mediocre cheese into a culinary tour de force.
Source: I make cheese and age it myself.