I would think if you cure the cheese to form a nice dry outer shell part before waxing, that would keep it from forming mould wouldn't it? Food needs moisture and air to form mould. This I do know, but isn't it the same with cheese?
All I've ever made is soft cheese so I'm just stating a theory of my own.
I've purchased lots of fresh homemade hard cheese but I have always dehydrated it.
Remember what Einstein said:
“I know not with what weapons World War III will be fought, but World War IV will be fought with sticks and stones.”