This cheddar is my first hard cheese and is only at 70 days. It was made with four gallons of raw goat milk. It's clothbound with homemade lard. The smell is overwhelming strong cheddar when I open the container to turn it and remove excess moisture...it's wonderful! It's not completely covered in molds, mostly on the top and bottom, maybe 50% on the sides. Since it's my first cheese and awfully large, I was wondering if after removing the cloth, can it be cut in half and wax the other half to continue aging? I'm torn between leaving it to age and tasting it to see how I did for my first cheddar. Thanks.