I have not tried anything other than waxing or a couple of attempts at a natural rind.... My wife hates any kind of mold, so the ones we were trying to go "au natural" ended up being cleaned and vacuum bagged.... We use that for our Cranberry Wensleydale, and a couple of others, and for allowing our waxed cheeses to continue to mature, after cutting out a quarter, we bag the rest.... Frequently those weep moisture into the bag, and have to be dried each time we remove another quarter, but it doesn't seem to hurt them.... although obviously they get drier each time....
Waxed cheese definitely dry out gradually, but obviously nowhere near as fast as a natural rind.... I have never tried muslin/lard wrapping (again, the wife and mold don't get along well).... My Cheese Cave is at 54-55*F and the humidity swings from 50-90% each fridge cycle, but averages 75-80% over long time periods.... I have restricted the airflow, and keep a couple of open containers of water in there to keep it from going below 50%, although it probably doesn't matter....
I haven't had a problem with fluid under the wax, but a few cheeses have split from "late blowing".... We suspect Clostridium (although the taste and aroma were fine) because you can almost guarantee that store bought milk, which is sourced from multiple dairies, has at least some of the herds eating silage.... We are now using Holdbac LC for any cheeses that are brined (I have never seen late-blowing on a salted curd cheese, eg. Cheddar) to prevent the Clostridium, but occasionally still get a brined one expanding at 2-3 months.... maybe not enough Holdbac?.... We were also having a problem with longer aged cheeses developing a bitter flavour after 5 months, until we changed from Vegetable (mucor) rennet to Chy-Max, that seems to have solved the bitterness in older cheeses....
Bob