I like Lancashire because it builds such a nice natural rind in the ripening box that it doesn't need to be waxed. For me, waxing always ended up in some kind of disaster - mold under the wax, whey oozing out of the cheese and souring it - or it got into creases of the cheese and required a lot of cutting away to get rid of the wax and rind, which to me is a big waste of all the work that goes into cheesemaking - and the milking of the cow to get the cheese.
After removing the Lancashire from the ripening box, I usually allow it to just hang out in the cheese cave until it starts getting mold growth or getting dry. At that point, I clean off the mold and allow it to dry at air temperature, then cover it with a thin coating of lard. Then my cheese chore is reduced to turning the wheel once a week.