That is one fantastic looking cheese and deserves a "cheese".....
So, I gave you one.
I've recently discoverd just how difficult it is when dealing with a larger cheese. It's not for the faint of heart and takes some getting used to.
As is said in my part of the woods: "You did good".
As for aging, I usually put mine in a 48 degree fridge for 2 days. I used to try to dry them at room temperature and found that they never did form a good rind and were still a bit soft, even at 7 days.
After moving one cheese to a 55 degree room I found that the cheese did form a rind and dried completely so I decided to try an even lower temperature. Well once I started aging in my "cave" I don't think I'll ever try anything else.
Right now I have a CoJack in my cave (8" diameter x 5" tall) and after the first day it could be waxed. The surface feels completely dry and it has a nice firm feel. I plan on waxing tomorrow evening, just to make sure that there is no moisture left on the surface of the cheese.
Again, you have produced a gorgeous cheese, You should be proud of your efforts.