I have said this in other threads, but I have decided to wax my wheels only just prior to distributing the cheese to someone.
I doubt I will use it as a rind for cheeses I wish to age for any period of time.
I've done this in the past, and I never fail to get some subsurface mould under the wax. Additionally, I view the re-use of wax, even filtered, as somewhat unsanitary.
So I will salt, oil, dry, or vacuum seal all my cheeses during aging.