It has nothing to do with the fact that it's goat cheese. Waxing, like vacuum sealing, fixes your mositure content in the cheese. There is no diffusion and if your recipe creates a cheese with too much free water (i.e. not bound rigidly bound in the casein matrix) you will get siggy spots under your wax. Cheese has more free moisture the softer the curd set. I'm not sure if this really helps you though as basically the cheese will now rot under the wax. If it were me, and my cheese, I would pull the wax off and put a natural rind on it. If it's a traditional wax cheese, like Gouda, ash the surface and spray with p. cand.
As far as cracking wax and growth under the wax, there are three things I'd like to point out. First, the cheese surface must be dry and quite cold to take wax well. Second, you can cut the wax with mineral oil to get better adhesion and thirdly you can coat the cheese in paramyacin or other inhibitor before waxing. Most hard cheese are allowed to mature 3-6 weeks before waxing (like Gouda).