I'm mostly talking about cheddar, but I'm curious about the other types, too.
When you cut into a very young cheese, what can you learn?
I assume if it's rancid, you can learn that it should be scrapped.
Are there clues early on to what it will be like later?
Are there positive signs that should encourage? Negative signs that should warn you?
Hmmm first you might find how you pressing/molding went, then you could check for dryness, texture, moisture content. Unless it is a fresh cheese flavors can be deceiving in a young cheese because some cheeses will taste bitter or bland when new until they develop more.
I find a lot can be gleaned from tasting the curds before draining about what you will find in the final cheese.