I recently made a manchego, and put it in the cheese cave to dry after I removed it from the brine. It had soaked in the brine solution for 6 hours.
After about a week there were cracks in the rind, but only on the bottom of the cheese. I've been flipping it daily, and the humidity in the cave is about 83%. The temperature of the cave is 52 degrees.
Is there anything I can do to fix the cracks in the cheese? Also, can I continue to age it and eat it after a few months as I would do otherwise, or will the cracks compromise the cheese?
Sorry for delayed response, from your description without a picture I suspect the cheese has cracked from the surface drying faster than the middle, resulting in high stress at surface causing the cheese to split at surface.
There's some info here (http://www.cheeseforum.org/Making/Defects%20-%20General,%20Surface.htm#Defect_Surface_Cracks).
You can often heal these cracks by placing the cheese in a bag resulting in high humidity while the cheese's moisture content evens out and the stress is reduced. After which continue to age and in time eat!
If you search the forum for "crack" or "stress" you will find several similar discussions, it is a common problem.
You won't be able to fix it; however, I add Holdbac you can purchase through most cheese suppliers that helps prevent the cracks in the cheese as it forms.
Holdbac is for late gas blooming, not for this. It does help to prevent cracks in the PASTE, and even then, that's usually later on during maturation. Completely different application. What John suggested is a good idea, usually works. Underlying cause of surface cracks is either uneven cheese moisture (more moisture in some of the curds in one part of the cheese), or most of the time, humidity issues.
For example, if you overshot the moisture target on the cheese, and humidity was not high enough, the cheese will crack because the outer layer will lose moisture too quickly, and it creates the differential between the inside and outside.
Completely disagree that it's not fixable.