Deb, I think i have a different take on that.
I would say that if you had a surface ripened cheese then yes. But if your cheese did not depend on surface cultures to ripen, then the wait for aging, regardless of size, should be about the same.
Gouda is a washed rind cheese, and as such, does not depend on surface microflora (like Camembert) in order to ripen, so I would imagine that a 10lb block, or a 1000lb block should develop at about the same rate.
right?
Now, drying out, i would agree with Deb. A smaller one would dry out quicker.