I have never made a gorgonzola and am very new to cheesemaking, but I can tell you that gorgonzola is a rindless blue -like roquefort, and both of these chesses are always sold in foil, which I imagine is there from aging.
G. Caldwell in "Mastering Artisan Cheesemaking" writes:
"For blues for which a white, clean surface is desirable (a rindless cheese), the wheels can be tightly wrapped in foil or even waxed. It is also possible to vacuum seal the cheese. Sometimes, a totally sealed cheese will not look blue when first opened, and then, once oxygen makes contact with the molds, spores will form and color will appear. A vacuum-sealed or waxed cheese may accumulate some moisture under the wrapping. If the moisture becomes excessive, you should open the wrapping, let the cheese breathe and dry for a brief period, then reqrap if desired......
Affinage: Move to aging room at 50-55 F (10-13 C) and 90% RH. Turn daily. After 8-10 days, pierce vertically using a sanitized 3.5 millimeter knitting needle or similar-size meat skewer. Pierce three to four holes per square inch (6.5 sq cm). Pierce again after 2 more weeks of aging. Continue to age at 50 to 55 F and 90% RH. When adequate blue growth has occurred (check by doing a core sample), the cheese can be wrapped in foil or waxed and moved to a colder environment at about 37 F (3 C) and aged for several months"
Hope this helps. For what it's worth, I think it looks great so far!!