I'm leaning towards a few coats of the cream coat and then painting wax on. I used to wax all my cheeses--they were smaller and I could dip them. It worked fine, but would bleed the color onto my cheeses and I couldn't see when moisture would collect or if pin holes allowed mold to grow. I have since learned to let the cheeses dry more, but also started bagging, which has been, up until now, a much better option. Since these guys are so big, I can't bag them, so cream coat and then a coating of wax, too, seems like a good solution.