Waxing cheese chunks for aging, Doable?

[Tomer1]

I was wondering if after sufficient rind forming  (Depending on the cheese moisture content,for me its usually 2-4 weeks at 75-80% RH)
can I cut it into smaller chunks and wax individually? I know its commonly done with chedder and aged gouda pre shipping,but can one do it during aging without whey forming under the wax, cracking issues and so on?

I like the idea of trying out the cheese as it ages and always having a portion of sufficiently aged "chunk". 

[sstrantz]

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.

[Tomer1]

Well perhaps instead of over thinking I'l take a dive and try it