Homemade cheese often has residual moisture and whey trapped inside the cheese. There may be ammonia and other gases that have accumulated, even if very minor. When you cut the cheese you allow all of that to escape. As the cheese dries out a bit it can concentrate the flavor and have a seemingly more complex character. This is especially true with cheeses that are aged in wax, vacuum bags or anything else that completely seals the rind. You can always cut the cheese and let it breathe for a day or 2 before eating.