When I cut a wheel of cheese, I vacuum pack anything that I won't be using within a week or so. Lancashire that is over 2 months old goes into my regular fridge to extend it's life span (gets overly sharp, almost sour due to it's moisture content), but the rest of it goes back into my mini fridge cheese cave for further ageing.
If I don't cut into them and they seem to be getting dry, I coat with lard or butter. A bit messy, but it does a good job. Any mold that develops can be easily scraped off.