I agree with George (MaryJ). Age it intact. When you are ready to have the first wedge, cut it out, then wax the cut sides. Keep the bit that is agining as whole as possible, and just remove the chunks that you'll use "this time". Meaning, not just the nibble or two you'll have right now, but the piece you'll use for the next little while and the big bit goes back for longer storage. Although mould ripened cheeses work best uncut, the hard cheeses will age when cut. However, the most cut surfaces there are, the less protected paste there is as well - even the edge next to the wax or vac bag isn't as nice as the inner paste. Maximize the inner bits, and the outer bits will take care of themselves.