Looks good. I've had some tall ones do that too. In my experience giving the cheese a month or two before waxing seems to be best if the curds are really moist (moisture will release under the wax, and the cheese surface gets weird). Since it sounds like this is a wet one it may take quite some time to shed the excess moisture. I go with the notion that 10 litres will provide 1 kilo, so if I have more than that, I know it is just moisture, and I leave them unwaxed until down around the 1100 or so grams. But, you will know your milk and curds better than I, so go with your own experience if it tells you something different.