Your cheese might get worse over time. Lactic acid will build in a cheese until the Lactic Acid Bacteria (LAB)cannot make any more because they are dead. This usually ends when there is too much salt, too much heat, or too much acid to sustain them. All three things will individually, or in combination act to kill the LAB.
Left unchecked, the LAB will naturally die when when the acid they produce as a part of consuming lacose sugar, rises to the level of toxicity for them. This will occur at about pH 4.1. This is too acidic for cheddar and will produce a bitter, sour, hard, dry, crumbly cheese. I have many of these.
So, your question of will it get worse over time? perhaps. depends on your heating and salting phases.
But I agree (to an extent) with MrsKK.
I would not be afraid, and in fact would encourage you, at this stage in your cheese, and this stage in your cheesemaking, to cut up your wheel so you can get some immediate feedback on your cheese.
You can get a feel for all the senses. Taste, smell, feel, texture, color. That would be good information as you start to tweak your process.
Also agree on the coating. You can always coat the remainder of your wheel for future use.
The only place I differ with MrsKK is that I perfer to get to the same cheese every time. But, to each her/her own. In the end, it is all cheese.