This cheese wasn't waxed.
I made one with the same recipe last month, and it was opened and eaten after 4 weeks and was great.
This one however, was VERY sour, i doubt if a year in the cave would sort it.
Could the sourness have anything to do with the fact it was only pressed for 6 hours? I noticed my hoop had split after around 6 hours, so removed the cheese and air dried it.