I have noticed that my Cheddars are slightly busting out of their wax casings. Is this normal? On the edges of the cheese I noticed that the cheese is showing through so I just added a new coating of wax. My Parmesan has this nice "rounding out" as it ages, which seems to this novice as a normal aging of the cheese, but maybe I am mistaken. Again, is this normal, it seems fine to me.