The one thing you need to know about cheesemaking in general -and hard aged cheese in particular, is that it takes time and patience and there is no real way around it.
With surface ripened cheese (bloomy or washed rind) this may work because the aging relies on rind bacteria which makes its way in maturing the cheese from the outside in (though form factor is important and the cheese shape and proportions should remain close to the original at least).
However, when you set out to make typical semi hard or hard cheese (tomme, gouda, cheddar etc.) the maturation relies on enzymatic activity within the cheese, specifically breaking down of proteins which makes the texture, and breaking down of fatty acids which sharpens and deepens the flavor profile. The aging is an art form onto itself and the environment, rind etc will build up aromatic qualities in the cheese. There is also the process of gas buildup in some cheeses which relies on early activity of yeast or late activity of proprionic bacteria that must wait for some early breakdown of sugars, fats and proteins before it can get to work. All of these processes simply take time, no matter the shape and size of your cheese. Smaller cheese may age slightly faster but not in a significant matter. Worst, it may lose moisture and dry out or grow a rind that is a large % of the cheese total size. I say, stick with the plan. Otherwise - make some goat's cheese or camembert. You can also make Colby or Jack which are quick layman's versions of cheddar. Think about this however: when you make cheese every week or two, within a couple of months you will have cheese to open every week or two so you won't have to wait so long anymore...