Hey Herman, do you have a European website that sells this coat? I would love to try it, and have no idea what it would be called in italian, but I am sure I could find a dutch company willing to ship it to me if you could reference one?
As far as the beeswax which everyone seems to have abandoned, in my opinion you have made the right decision. I opened up my first waxed cheese yesterday, it was a pepper jack, aged for 2.5 months, and the part that was in direct contact with the wax definitely has a sweet, beeswax flavor to it. It isn't way too strong or overbearing, but it also doesn't go too well with the flavor of the cheese, and was not at all the result I hoped for. Not to mention it was a huge pain in the a** to get off of the cheese!
I would love to try this coating, which I was actually just reading about in G. Caldwells book, it sounds like a great alternative to wax.