Susan, not sure this helps (I have a horrible impatience problem - hope I can cool my jets, after the first blush of cheesemaking aged cheeses wears back to "normalcy"), but have you thought about a trier of some sort, even an apple corer? I've found it helpful to do a kind of horizontal tasting of my wheels, across time (only done this on my tommes, so far), and have found I don't seem to interrupt or otherwise mess up any aging, so long as I'm careful to reseal the hole properly.
Mike, beautiful wheel - congratulations!