Lesson learned. I took my Goudas out of the moulds after pressing and they looked great and smelled great. I was thinking if I cut them each in half like a half moon I could age for different lengths of time. Well DON"T DO IT. They had that nice "leathery" look on the outside but the inside didn't. It was still very moist and weepy with some cracks where the curds had not knitted together, which only invites air and creepy things in. So I put them back together and wrapped some plastic canvas around them and put them in my cave. I will let them age for the five days at 50 degrees but thought I better not add the humidity. I will probably end up eating them next week.