I would age it for a few weeks, maybe a month, then wax it. And age the whole cheese for a year. If you want one for 4 to 6 months, just make another one. I aged my first gouda for around a year, and it was great. I still have about a quarter of it left, and that will be 2 years old at the end of December. We have a small slice every now and then, and it's really nice. I've got another gouda aging that will be a year around Christmas time. Yum.