All I do is turn them once a month and brush off the worst of the happy molds that grow in my cave. I have my cave at 10-12 Deg C @ 80% humidity. I keep them, when I can resist the urge to eat them, for 12 months. I try and make a Cheddar a month so that I have a rotational stock of 12 month ages cheddar. Well, that the plan any way.
The step that makes or breaks a good Cheddar is the 'Texturing' before you mill and salt before pressing. The slabs should get to a pH of 5.3-5.2 and have the texture of cooked Chicken breast. the steps basically are
1.warm milk 32 Deg C
2.if using Pasteurised milk add Calcium Chloide
3.Ripen for 30 minutes.
4.add rennet
5.cut at 45 minutes 1/2inch
6. heat slowly over 30 minutes stirring gently to 38 Deg C
7. Stir for 60 minutes at 38DegC
8. drain in Colander.
9. Texture the curds - and see my posts on that - 38 DegC. usually 1 to 2 hours depending on the cultures used.
10. Mill the curds and add salt 2% by weight.
11. Press cheese
12. dry
13. Wax, vac bag, leave natural or cloth bandage - look after for 6-9 months - I like 12.
14. Eat cheese.
Check my posts, or the many other here for the details on each of the steps. Once you do a few times it become second nature.
Hope the helps
-- Mal
Cheers.