I get subject for years now mostly at Von's or Smart and Final Iris. On
account of price fluctuactions, I recently started buying weeks ahead; when
the price is under $3/lb, I buy a couple, keep them in fridge.

I've found that after a few weeks the cheese gets kind of holey, like swiss
cheese. It sort of crumbles when I cut it. Taste is OK, no problem with
digestion so far. I reckon the holes result from the same micro organism
activity that produced the cheese. I reckon the cheddar is getting
sharper.

Is that right? Should I keep the cheddar in the fridge in an air porus
wrap to enhance sharpening?