In my first dairy plant job, we used to apply a spoonful of this powder, Delvocid, to a tub of warm water, just before vacuum sealing it. Some (20 lb. Cheddar blocks) would rarely emerge with some funky green-ness going on, and it would be sold as fish bait. The majority emerged with no issues, and were even cut, waxed, and re-vacuum-sealed to success.
After that hard, minimum-wage opportunity, vacuum-sealing would be a first choice over waxing, for me. The operation I currently work for is more artisanal and local, and we neither vacuum-seal or wax, so blue is a real consideration throughout our aging process. Once again, we ended up with some Delvocid, this time in liquid form, but have not had 100% success. Our older wheels with blue 'stains' are essentially not growing blue anymore, but our newer wheels entering the room are distinctly prone to it. I am slowly coming to accept it may be rind-formation related.
We used to use some thin-flat cheesecloth for this cheese, but now use a thicker, burlap-like one that leaves more of an indention... seemingly, this allows more 'trapped' water which I think encourages blue growth. Also, if a cheese was not pressed enough, and has large pockets from partially-knitted curd, that is just asking for blue growth.