I would just air dry until it formed a dry surface rind, then wax it, and age it. But then, I'm a noob, so I am certain I am not your best source of info.
I have waxed my first two cheeses by heating the wax to 248 degrees, then put on a couple of coats (dipped), then let wax cool to about 170 and dip twice more. The first two coats at high temperature will be thin, but I've read that it will kill some of the mold. I don't know if that's a fact, but it sounded good. Then the two dips at 170 give the cheese a thick coat.