Hi Pavel- What problems exactly are you having with your cheese development? I agree with Tea- I too usually proceed with a natural rind. But that being said I have used wax before with success. The thing with a good cheese wax is that a small amount of respiration continues to progress while your cheese ages. That allows your cheese to further develop it's flavor. If you vacuum bag your wheel you have at that time totally cut of the respiration process, so in effect the cheese will emerge from the bag very much like it went into the bag. So you are correct in your understanding in that regard. The order of my preference is natural rind, wrapped, waxed, and then bagged. I frequently will age a natural rind wheel to the point I feel is where I want the wheel to be from a flavor standpoint, and then bag the wheel to keep it from excessive drying in the long term. Wax is very effective and widely used, just be careful working with the stuff. If you are having a molding problem that needs to addressed in another step either with a brine rub or using plain old white vinegar. This will likely kill off any mold spores on the surface before you proceed with whatever step you have chosen to use to age your wheel.