2 inches is quite thin, it won't get a solid rind but it would get rather hard.
But right now I am eating away at a 3 year old Hobelkäse, which you would think is terribly hard I'm sure.
I've never waxed. I don't really know what to say honestly. I'm afraid to say 'wax it' because I don't like wax, but I'm afraid if you don't do something, it will be harder than you want it.
I would say if you keep it in the proper high humidity -like not under 85%- for the duration, it should still be good, just maybe harder than you might be used to.
White powder happens. At this point, hard telling what it is but just pay it no mind. Keep washing like normal. If it is geo, it is OK. If it is salt, it will go away eventually. If it is PC it will die. If you are washing with straight wine, I don't see how PC could survive anyway. Even geo in that kind of environment doesn't tend to do so well. I had a cheese that had a nice geo coating, but someone left the light on
and it got PC on it so I had to wash with pure wine to disinfect. The geo all died from that.