Could you give some more information? Like did you record any offsteps from Ricki's recipe? When did you wax the cheese? How was the texture? Dry, crumbly, soft, rubbery? Large or small holes in it? Did you have any problems during aging? Unwanted mold growth or similar?
Was the strong taste still pleasant, or did it taste spoiled in some way?
My own experience has been that self-made cheese always tastes a bit more complex than mild cheeses such as gouda or edam. Some sharp taste issues fade with time, but 2 months is not so little for a gouda, so you should have a pretty established soft taste by then, I think.
I'm not one of the gurus here, just another struggling newbie. But I'm sure the gurus would ask you to specify.