when I waxed my cheeses, I had a lot of problems with cracking of the wax, then liquid seeping out and mold devloping under the wax.
I went to using lard and muslin to bandage my cheeses, which was okay, but graduated to just larding the cheese. I liked that method, but still ended up discouraged by how much rind had to be cut away.
My hubby got me a vacuum sealer for Mother's Day and I just sealed up my first Colby.
Let us know how your cheese tastes.