Welcome RRR in Utah to the forum.
Tea, I think there is a law in the US that unpasteurized milk based cheese has to be aged 60 days before it can be sold, which I think is the reason for RRR's question. Which is why we can't buy great Camembert/Brie cheeses here like those available in France etc. Probably in Oz you luckily don't have that law.
RRR, I've also had excessive cheese
drying and cracking which
I think is primarily due to not enough humidity while aging being too low, if you have external cracks or fissures then it is because the cheese is drying way too quickly from the outside in. This problem is exacerbated by small cheeses and can be overcome by very tight humidity control or more often by sealing a cheese. For mold ripened cheeses like Camembert/Brie or St Maure, often people use a wrap. Some of the cheese making supply stores
have some details on this.
On aging 60 days, most pressed cheeses preffer >60 days, most soft cheeses go off by then. As Tea said, most mold ripened like Brie/Camembert have an optimal point that is less than 60 days. Sounds like with that much milk you are going to need to get a couple of recipes down pat and go into production!
Have fun and let us know!