There is a decent alternative if you want a middle ground. In my tomme thread, I detailed an approach where you create a moisture gradient by using saturated brine. Start with that and an inclusion-free surface by pressing the curd with high pressure at the onset when it is hot (curd must be cooked completely to near final moisture target), and then inoculate with beneficial flora. A classic is the yeast form of geo (danisco's 15 for example) plus DH, if you want something fairly neutral. Spray it on, and it should cover the surface during the first week, but the outer low moisture gradient will keep it from overflavoring the cheese.
Then, if you want an added level of protection after you have a beneficial bloom, cover the wheel in diatomaceous earth (added benefit of giving you mite control). Should take care of common wild mold outbreaks in small confined aging chambers, but takes some effort.
You can use this with just about any cheese, but low (35% MFFB) moisture ones work best.