I have been quartering or halving all my cheese wheels, so I can sample as I go. I have 6 wheels of cheddars and montereys aging now, and I just sampled my first farmhouse cheddar quarter. It was only 6 weeks old, and while the consistency was pretty good, the taste was off. I am optimistic that this will be a good cheese with proper aging...hopefully, I'm not being terribly naive. I have a traditional cheddar pressing since yesterday, and I plan on quartering that one as well. I have experimented with quartering just as I am starting the drying process and waiting until the day the cheese is being waxed- not sure which is better.