I am certainly not an expert at this.
but i think that going forward, i will flip my cheeses several times a day for the first day or so.
I have found that the 1st 36 hours is critical in cheddar drying. If i flip my cheddar every 4-6 hours, the rind that developes is a lot more even.
When i don't, i get a rind on all sides, except for the "down" side. then that side needs to "catch up"
Again, i have very limited exp, and then only with cheddar.