I wouldn't imagine so. The mechanism of action for spirits here is that the ultrasound extracts the various flavor compounds from the wood much quicker than it normally takes the alcohol solution to without ultrasound. But aged cheese's flavor mostly comes from the action of mold and/or bacteria chemically altering the cheese. I can't imagine that blasting ultrasound into the cheese would accelerate this process, sadly.

Somewhat related molecular biologists used a gene mapping application to pair different varieties of wine and cheese types.

http://www.wineandcheesemap.com/

News articles about it:

http://www.cbc.ca/news/canada/toronto/wine-cheese-pairing-ap...

http://www.bbc.com/news/world-us-canada-38333693

And the next question: Can you do it yourself? The shops where I get my cheese from all seem to be afraid that properly aged cheese might explode when they switch the light on.