I age mine whole , and when I feel it's time to try it , I cut off a piece and re-coat or wax the cut edge and put back in cave for further aging if needed.
But it's personal preference in the long run.
A two gallon make in a 4 inch mold would make two nice cheeses.
What I have done in the past , is put half the curds in the mold , then a thin piece of plastic (cut just a little smaller than mold) , then the other half of curds on top and press , after pressing , they easily separate into two nice cheeses.