I know what it's like , the hardest part is waiting , especially when you first start.
I now try to make some blue , brie or other mold ripened cheeses to eat while the others are aging , as they're faster to mature.
It won't hurt to cut it and try it at 30 days , just repackage both halves if you don't feel it's ready and continue aging it til next time you want to try it.
My Blues are usually ready in 5 or 6 weeks.
I finally have a few cheeses that are nearing the one year mark.