Tea, what do you mean by standardize the milk?
Parmesan has a brine rind, it won't age properly if you wax it. I just notice that some of the cheese stores sell special aging paper to pull moisture away from the surface.
The mold is the standard large one most of the sites carry. It's a closed bottom and comes with a follower. 8" in diameter and 6" high. This one is 5 gallons of milk and it's 3" high by 8" in diameter. Parmesan is made with 2% milk so there are not that many curds compared to whole milk. If I was using whole milk it would be about 1" higher. For the next parmesan I'll use 7 gallons. You should try parmesan it's really easy compared to cheddar.
Here is a link to the mold http://www.dairyconnection.com/cheesemolds.htm
it's the second one from the bottom. I did the leg work and this place has the best price, plus it's not tapered, becareful looking at others that might taper, unless that's what you're looking for. If you need help purchasing things in the US let me know and we'll see what I can work out, if it's cheaper because you mentioned the exchange rate other vat stuff.
Here are some pics of the parmesan brining.