I've had a waxed farmhouse cheddar maturing for about 8 weeks now, and I am very keen to see how it's developed. If I cut it in half and decide it needs more ageing, will it be ok to just re-wax it and put it back in the cheese cave? Or will this be too much of a disruption for it?
Yes, my sense is that is standard practice -- cut a cheese in half, eat one half and wax the other for further aging. Or in this case, rewax the whole thing. :)