Oops...I wasn't clear...Just meant I store them together, not that I use them together!
I unbagged my cheese to dry it out a bit more. (I had a recent Swiss where I discovered whey in the bag after 3 months -- the first time that had happened to me, so I decided that all my cheeses perhaps need to be drier.) The Parrano is still in the cave, but I am watching and turning it for a while. May follow some of Sailor's advice on natural rind development (the store-bought Parranos I've had boast a good rind). But I will be watchful for cracking, etc., too.
I ought to try making another one soon, though, so I have some 'in the queue' for later. (waiting is the worst!)