It looks well smoked! It will be interesting to see how it comes out. I can see where you'd want a large diameter to height ratio for a smoked cheese and waxing is a great choice as it will minimize the loss of most of the paste if you went with a natural rind. Normally, one likes to see a D/H ratio something around 2 or 1.5 for a semi-hard to hard cheese. This is a good balance between aesthetics and a surface to volume ratio that allows for natural rinds. Still, even with anything less than a 4 gallon batch the surface to volume ratio will be high enough to result in a significant loss of paste to the rind formation. Waxing or vacuum bagging will help produce a rindless cheese.