question gouda

[irma]

Dear Forum

I made my first Gouda cheese, and accordantly the recipe it has to air
dry first for 3 weeks, it has now been
2 weeks, sofar so good, but there is a small schrack in the cheese, is
this because the huminity is too low,
so its drying to hard without huminity or is there another problem ?
I put it in my ref which has temp set at 55 F huminity is about 50/60
percent
It there a tric to close this burst, or doesnt it matter after all
because after waxing it wil be gone anyway ?

Thanks in advance
Irma