Hello, Debra, and welcome to The Cheese Forum!
Last year, when I was fairly new at cheesemaking, I wanted to taste my cheese (and use it!) at different stages of ageing, as well. I dried the cheese first, then cut it in half, then one of the halves into quarters. Then I waxed it. I opened and ate the first quarter at 4 weeks, the second at 6-8 weeks, then the half at anywhere from 8-12 weeks. It does give you a good idea on how a cheese matures.
I think that a 2-lb cheese would dry out too much if you cut it before drying it. I now make all my cheeses in 5-lb wheels (mostly because I have my own cow, who is VERY obliging, giving me 3 1/2 gallons of milk a day). I have found that the larger wheels dry and age more consistently and there is less loss due to the really thick rind that a smaller cheese can develop.
I use lard to coat my cheese now, too, as I had trouble with wax cracking and developing mold underneath it. The larded cheese seems to have a creamier texture that I really enjoy.
Whatever you decide, let us know how your cheese turns out. And, again, welcome!