On cutting into smaller pieces, as I understand it, it is not advisable to do that before aging. The very short explanation is that it changes the surface to inside paste ratio which in turn changes the flavor development.
From what I've read on the topic, it seems that a better way is to CUT IT AFTER AGING and then wax the open edges (assuming you are waxing your cheese).
This works quite well and still allows it to develop properly.