It is recommended that cheese be allowed to breathe for about an hour after being cut and prior to tasting it, as some gases that build up in the cheese can affect the flavor.
If it still tastes bad after that, you can try ageing it longer. Vacuum sealing is a good option at this point if you have it available.
I had a cheese that I made in July of 2009, tasted it in November and was really disgusted with it, but couldn't quite bring myself to feed it to the chickens. It was kind of sour and dry. This cheese was in a ziploc baggie, as I didn't have my Seal-A-Meal yet. I zipped the bag shut and tossed it in the veggie drawer of my spare fridge. I forgot about it until just before Christmas this year (the cheese was about a year and a half old at this point). I was looking for a sharp cheese to make cheese crackers with and decided to cut into this past reject.
The rind was fully covered with a soft blue mold but had a very thin rind on it that almost crackled when I cut into it. The cheese inside was creamy and sharply flavored, very tasty. No lingering bitterness or sourness to it at all.
Because it was in the refrigerator, this cheese probably took twice as long as normal to age, but I don't have a place to keep cheese at proper temperatures during the summer. If you have a good cheese cave, just put your cheese away and try to forget about it for a few months. You may be amazed at the difference.
