Oh, that's an idea, maybe I'll go ahead and wax it.
The recipe was from the Carroll ebook:
Heat Milk Pour the milk into the pot and heat to 86°F (30°C) on a
stove top or in a sink surrounded by very warm water. If using a stove
stir the milk while it heats slowly.
2. Coloring (optional) As milk heats, add ¼ tsp coloring to ¼ cup of
water and mix into the milk. More color can be added if desired.
3. Calcium Chloride As milk heats, add ½ tsp. of the calcium chloride
to ¼ cup water. Mix into the milk.
4. Culture When the milk is 86°F (30°C) sprinkle ½ packet of C101
mesophilic culture onto the milk surface and let sit it for 2 minutes to
rehydrate. Then mix in. Let the milk sit for 1 hour.
5. Rennet Add ½ tsp. of single-strength liquid rennet to ¼ cup
non-chlorinated water. Mix it into the milk with an up-and-down
motion for 1 minute. Let it sit for 45 minutes.
6. Cut Curds Slowly cut the curd into ½ inch cubes by making a
checkerboard pattern with the curd knife. With the slotted spoon,
break the curd into ½ inch pieces as uniformly as possible. Handle the
curds gently to avoid shattering them.
7. Cook Curds Gently stir the curds and heat to 102°F (39°C) over 30
minutes. If the curds are still soft, hold the temperature at 102°F for
15–30 minutes. Keep stirring to prevent clumping. The finished curds
should be cooked through and have a moderate resistance when
pressed between your fingers. Let the curds settle under the whey.
8. Wash Curds Remove whey down to the level of the curds. Stir curds
while adding 75°F (24°C) water until curds are 90°F (32°C). Once
cooled let curds settle. Once more remove the whey and water to the
level of the curds. While stirring add in 60°F (15°C) water until curds
are 75°F (24°C). Stir for 15–30 minutes to finish firming the curds.
9. Draining & Molding Transfer the curds to a colander lined with
butter muslin, shake off whey, then transfer the curds to a mold lined
with butter muslin. Once packed, pull the muslin taught to prevent
wrinkles, fold a piece over the top, and cover with the follower.
10. Pressing Apply 10 lbs. of pressure for 15 minutes. Remove the
cheese from mold, flip, re-mold and press with 20 lbs. for 30 minutes.
Repeat these steps and press with 40 lbs. for 90 minutes. Repeat
once more for 50 lbs. for 8 hours.
11. Salting Unmold cheese and place it in a saturated brine for 8 hours.
Sprinkle the exposed cheese with 2 tsp. of salt. At 4 hours, flip the
cheese and salt again. When done remove from the brine, wipe the
cheese and air-dry for 1–2 days. Flip as needed.
12. Aging Once dry, the cheese can be waxed. For waxing details visit
our how-to page online. Age at 52–56°F (11-13°C) with 80–85%
moisture for 4–6 weeks.
Yes, that is really early, so one thing is simply to bag or wax one half and put it back in the cave for a couple more months. The flavor will definitely change, almost certainly significantly, at 3 months vs. 1 month. For some cheeses, such as a traditional cheddar, it is a waste of time to sample them before 6 months or more.
All that said, sour and dry sounds like you may have let the curd acidify too much. What recipe / procedure did you follow?