That's a nice looking wheel! A cheese to you Reflector.
I fully agree with awakephd. Two months isn't enough time for a cheddar to complete its make procedure. The cultures require a long time to work on the curd, and really, six months is the bare minimum for a cheddar to start coming into its own. I would even suggest you plan on something closer to 8 months for this fine looking cheese.
There are some protocols on the boards for cheddar type cheeses that are ready a bit sooner. Caerphilly is the one I tend to recommend (I like it at the 3 week age, as it still has a young tang to it then). There's a lancashire make by MrsKK that is really nice around the 2 month range. Most other cheddar types are ok, but unremarkable, unless you give them time. There's a cheshire protocol that fied posted a few years back which I've made a couple times and it is great at 8+ months (I've got a wee wedge left of my most recent one, and will have to make a replacement in the next while for next year).
So, if you cut into it at 2 months and think "eh, ok, but not much there", then just re-wax it and try it again at 6 months. Yes, you can simply re-wax it and wait. Will continue to age and develop, so no big loss if you give in to temptation!
- Jeff