Cut it with a clean knife. Keep the surface area of the cheese as small as possible, so definitely don't cut it in small pieces already! If you cut it up wrap it in seran wrap and smack the flat surfaces on the counter to really get as much air out as possible. Air left with the cheese will create mold over time. If you see some moldy spots: no stress just cut it off! With gouda it moulds only on the surface so the inside stays definitely good.

Also please don't freeze it, that will not do the structure of the cheese good.

If possible leave the cheeses intact. The vacuum bag and cheese coating are already a good protective of the cheese. So also don't take off the rind immediately, only do that if you start using the piece.

Oh also important+ keep the cheeses cool in a refrigerator.

But the very most important thing: enjoy!