Welcome!
A couple of questions - you mention that you waxed the cheese. How long did you let it dry before waxing? And is the smell on the outside of the wax, or have you opened it?
My first thought is that you may have waxed it too soon, so that there is whey trapped in the wax. This can create a rather sour smell, but if you remove the wax and let the cheese dry in the "cave" (wine fridge) for a few days, you may not have any long-term issues. You can re-wax it after it is thoroughly dry. Another alternative that many of us like is using a vacuum food sealer - similar effect to wax, but it lets you see if any problems are developing.
If it is more of a moldy smell, you may have some breaks in the wax that have allowed mold to get in. If it is more of a stinky feet smell, that would suggest the presence of B. linens, the bacteria used to make "stinky" cheese (such as limburger).
If you can, post a picture or three - this will give us more to work with. But meanwhile, don't be discouraged - we all have experienced some failures along the way, but the end result is well worth the patience and the learning curve!
