I'm definitely not a cheese expert but you may need to consider salting/brining or smoking the cheese before you wax it. Perhaps even add vacuum seal it after waxing.
I was trying to think how the preserved cheese in other places with similar clilmates - maybe like Greece?
I'm not a cheese expert either, but I have been doing a lot of research. The salting/brining and smoking is a great idea, for taste as much as the preservation aspect. Also, if there is some mold already on the cheese, don't worry, just clean it off with some salt water or vinegar before waxing.
Vacuum sealing after waxing is not a good idea, as the wax actually allows the cheese to breathe. Anyway, waxing alone is more than enough. Not only with the cheese be edible after years of storage, it will probably just get better and better. (Check out the price of a five year gouda on any gourmet website! - $14 a pound and worth it!)
Some Greek cheeses are pickled in a salt water brine. That works well with semi-soft cheeses like Feta.
Another option is storing cheese in wine, like Ubracio. (Tastes pretty awesome too.)
Just remember, our ancestors were storing milk for ages by making it into cheese. No need to reinvent that wheel. Make it, wax it, store it and enjoy it!
