For Vitamin K2, both MK4 and MK7, it is:
1. Aged Gouda, roughly a half year or less
2. Munster
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5946231/
Those would be what I optimized to get.
Big mistake in your analysis there, why are you only looking at MK-4 and MK-7?
The larger the MK #, the more durable and impactful in the bloodstream. A smaller amount of MK-10 can be far more beneficial than a larger amount of MK-4.
Cheese is an especially interesting source of K2 precisely because it contains the higher MKs. Many sources of K2 do not.