The main part is getting a pot you don't mind destroying. Dave goto Good will or a thrift shop, or whatever is near you. Get a pot that's about 10" high and 11" wide, just in case you want to do bigger cheese later on. Then buy about 15 pounds or more of wax. I don't know how much I used but it could have been as much as 30 pounds. I've had this cheese wax for 8 years. I had black, red and clear, I mixed them all together to get that deep purple.
Then get some 1" wide aluminum flat bar, 1/8" thick and bend it. If you go with Waynes' way you can do smaller cheese with my bigger wheels the nubs I originally used to hold up the cheese like Wayne pushed through the cheese. But then again Wayne's cheese always look as though they are way firmer and more solid than mine, so who knows.
As a side note if you've been reading my progress or should I say regress on my 15 gal. farmhouse cheddar. I definately think that not having holes in the side of my mold and not using cheese cloth lead to the excess moisture in my cheddar. I did in that cheese use cheese cloth but there were no holes in the side of the mold, now there are.