There are also fake ways of accelerating aging to create this effect, like the Old Amsterdam cheeses you’ll find in the Netherlands. That particular brand has a lot of fake qualities to it that creates these effects.
There is some gray area in that they affect the texture, which is a part of the whole experience. But that's again mostly signaling--we like the crunch because we associate it with good cheeses, not because there's anything inherently better about it.
There are some interesting philosophical questions here. If you put a fake label on some wine, and people perceive it as higher quality than it is, is it really fake? On one hand, obviously yes. And yet there was a real effect on the perceived quality.
That seems hard to believe, frankly.
The synthetically aged stuff is still plenty delicious but when naturally aged cheese isn't really more expensive (just harder to find) I fail to see the point.