Hi Dave and welcome to the forum!
Congrats on making the Gouda's, sadly I find aging the toughest part as difficult to get the correct cool+high humidity environment.
One of my earliest Gouda tries I put in household fridge
, cracked in 2-3 day due I believe from rapid dehydration as our household fridge is forced, dehumidified air type. If that picture of mine looks like yours then same problem.
I guess if small crack then you could try and heal it by rehydrating the cheese in a water or brine bath but frankly I think it will be tough. My recommendation is like you said, to try and halt any further dehydration.
An ice chest works reasonably well but needs lots of care and attention, if you don't have a hygrometer
, I've found if condensation inside ice box then too moist, if no condensation, then too dry.
Good luck and let us know