I air-dry my cheese for 2-4 days at 55*F (turning twice a day) for 9 months of the year.... In the summer we require air conditioning here during the day, but at night it usually drops to about 60*F, and the drying period is therefore warmer.... That means it takes less time, of course, and I have never had a problem with the cheese sweating, but we only make semi-hard and hard cheese.... If you can't keep the temperature and humidity low enough to prevent sweating, you could just put it in your cheese cave for a week or so (it will take longer because of the higher humidity), and wipe it with brine or vinegar to prevent mold....
When we wax our cheese, I heat the wax to 250*F (be VERY careful of fire) and dip for 5 seconds (per side) on the first coat to kill any mold spores.... I then build up a total of 4 layers of wax, but only dip briefly (a second or less) to prevent each layer from melting the ones already in place.... I have never had any mold growing under the wax, unless it had a crack in it....
Bob
