Soft cheese has more CLA than aged cheese

All cheese made from the milk of grassfed cows is rich in conjugated linoleic acid (CLA). However, the cheese making process itself can increase or decrease this amount. In a comprehensive survey, the highest amounts of CLA were found in soft cheeses aged approximately three months. Longer aging periods reduced this highly desirable fat.

(Chin, S. F. et al (1992)). "Dietary Sources of Conjugated Dienoic Isomers of Linoleic Acid, a Newly Recognized Class of Anticarcinogens." J of Food Composition 5: 185-97.)