Hi! Not sure what you ended up doing (this was some days ago I realize). Living in a very dry climate myself, my first parmesan got similar cracking after a single overnight of air drying (and never completely healed, though coating with olive oil has helped keep increased cracking at bay). Since then I starting let my cheeses of all types dry sitting quietly in the microwave, away from the dry air...success! I then got aging boxes and dry them in those adjusting the lid as necessary (and covering overnight so excess drying will not occur when my eyes are not on the cheese). If it is a particularly moist (or even weeping) cheese, I tend to let it air dry completely uncovered during the day, flipping every 5-6 hours, and cover with cheesecloth overnight for the first day or two. Then watch carefully during the remainder of the drying process for the next day or three (as necessary) and cover with lid ajar to provide fresh air, but not so much dry air to induce cracking. Good luck!