Waxing over b. linens?

[Spellogue]

Wondering if it is OK to wax a cheese that is starting to show b.l. growth, or is this a bad idea?

I made I made a 1.25 lb. manchego from the recipe from Artisan Cheesemaking at Home substituting  goat milk and omitting the saffron.  I left it to ripen for two weeks before its intended wax job.  All was going well until I went to wax it last week and found it was starting to blush brownish-orange.  I suspect it picked up the b.l. From the ripening box even though I wasn't washing the rind.  I washed it with brine and wrapped it loosely, needing the box for another cheese.  I could keep washing or go natural, but my original plan was for a brilliant white cheese inside a black wax.  I wouldn't mind a hint of b.l. under the wax, but I don't want to botch this one.  It is a pretty. Ice looking mini wheel right now.