I have wondered the same thing, as we are told that cutting the cheese will stop the ripening process. I have found with the last couple of batches that I have made that wrapping them in silicone paper rather than the plastic wrap that I was doing, seems to have reduced that separation in the rind. So I have been thinking that it is a combination of several factors being right. Correct wraping, correct amount of moisture being able to escape the cheese, correct airflow to dissipate ammonia gases, and correct temp for ripening.
phew, not too much to ask for is it??