Ricky's page has this for aging Colby (after the brine step):
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Aging:
The cheese can now be waxed for aging. For details on waxing the details are here.
The cheese can then be placed into your aging space at 52-56F and 80-85% moisture.
The cheese can now be aged for 4-6 weeks and it will ready for your table.
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Ready to eat after a month or month and 1/2. It doesn't age well beyond a few months.
If you wax it after drying you will limit moisture loss. However, I think the step you may have to perfect is how you apply your tablet rennet to that small recipe. There are many factors to consider though - milk quality, lactation cycle, type/strength of rennet, cultures, etc. Next time you might try and use slightly less of the culture packet (therefore less acid development) and less tablet rennet and use a flocculation multiplier of 3 to cut (use floc timing, not the "sit quiet" method) and maybe cut down on the pressing schedule. I don't have my make notes handy but I do remember hitting my pH marker after about 6 hours of total pressing for all my colby makes.
Good luck - keep good notes and you will perfect this in no time.