Is "fake" really the right word here if people get the flavor, nutrition, and texture they want? I don't really give a damn if they figured out a way to bypass aging to achieve this.
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.