It should have been aged at 54°F. The fridge is generally too cold for aging cheese and slows the process. As for waxing, I use cheese wax and keep it in an old crock pot which I have set on 200°F. I simply hold the wheel vertical and place half of it into the melted wax. As soon as that cools I rotate the wheel and repeat the process, rotating the wheel 90° each time, until the entire wheel is covered. You can then place the cheese in a 54°F area for aging. Because it is sealed the humidity won't affect it.