Whoa! That is one
impressive wheel of parm! You will have lots of friends after your gift-giving next year :-).
I made 3 little parms early this year, and the first one with sharp lipase. I loved the taste, so don't think you'll need to worry about your lesser amount of lipase (just hope it will be enough). Keep in mind that my husband thinks my tastebuds are non-existent the way I adore hot/spicy things.
I let my parms age out for 3 months before coating with olive oil. You may want to reconsider oiling your beast too soon, despite the minor cracks. My first one had a bunch of cracks very early on (during initial drying phase), but they never got worse while aging (before oiling).
Now, please consider making a 12 pound brie...and then send me half
Great job...a cheese to your efforts!