Hi Chriss, welcome to the forum
Ya... the good ol' leaking cheese issue... happens to many.. myself included. Short answer: cheese aging with liquid is no bueno... my suggestion would be to carefully remove the wax and let the cheese dry out for a day or two in a maturing box/mat with the lid cracked open a bit. Here is a good opportunity to remove any soft spots or mould that may have entered. Once dried out, you can either rewax or vac pac seal your cheese to continue aging.
You can recycle the wax that came off it by reheating it, of course.
The bad news.... leaking cheese usually means something went wrong during the make. This is where we learn from our mistakes.. its a good thing, but unfortunately, your cheeses may continue to leak and may taste sour and not be edible.
I'm going to guess that 1) you may not have stirred your curds long enough to expel the whey enough. 2) you may have raised the temperature too quickly and whey is trapped in the hardened curds before able to expel it during the cooking phase 3) your pH is off at any stage of the make, and you cheese may be dry and crumbly. (Many reasons why)
You could try to take a core sample and taste your leaky cheese. You may want to make some backup cheeses if you are looking to have that impressive cheese spread for Christmas ... there still is time ... if your leaky cheeses are still good, then great.. no loss ... cheeses age well
Good luck
F