I age mine 9 wks, my cheese is shaped differently, look at my christmas stilton post, those 2 pieces were two 1/6 of the whole cheese slices. Somewhere back in the posts on this forum there was a discussion about smaller cheeses not needing to age for 3 mo. like a larger cheese. I guess alot depends on the culture, the mold strain, the temp, the humidity etc. I found that 9 wks works for me in my cave with my cheese shape and method. after I "cut the cheese" I tightly wrap in plastic wrap, give away a couple of pieces, and refrigerate the rest. I have kept it for a month w/o it ammoniating or drying out. My wife and I both like blue cheese, so long term storage isn't an issue.