A couple of tips you should know though.
1.	Don’t use paraffin wax. It tends to crack. Cheese wax warms slower and heats to a higher temperature and thus plies better to your cheese shapes and sizes. Cheese wax is also less crumbly and you can use less of it than paraffin. Remember, it's reusable too! 
2.	I have yet to find a hard cheese that I can’t wax. So long as it’s hard enough to be in a solid block, you can wax it. 
3.	You don’t need cheesecloth, but if you desire to use it prior to your wax layers, it may be helpful getting the wax off. I haven’t had any problems without it though. 
4.	It’s best to melt the cheese wax in a double boiler as opposed to direct heat. Any pan you use to melt your cheesewax in will be your designated cheese wax pan. They are impossible to get clean afterwards. So be forewarned. 
5.	image: http://preparednesspro.files.wordpress.com/2009/03/cheese-wax-double-broilers1.jpg?w=300
6.	The less you handle the cheese with your hands the better. Use food handling gloves. 
7.	Dip the cheese in for about 5 seconds, then bring it out and HOLD it there for about 90 seconds. Do 3 layers of dipping and then one layer of brushing. (Using the natural boar’s hair brush) The reason why you want to use this kind of brush specifically is because other brushes will apply the cheese wax too thick, or with crevices, etc. This kind of brush is perfect for cheese waxing. 
8.	You don’t need to use food-grade labels for your cheese, however, it’s smart to use a label on the outside of your cheese just prior to the last wax layer. That way you don’t have to worry about it falling off. Be sure to label not only the kind of cheese it is, but when it was waxed as well. 
9.	Don’t store your waxed cheese in additional containers. Just stack them on top of like cheeses and let them breathe. I like to hang them from the ceiling in a “fishing net” kind of contraption. 
10.	Be sure to check for pockets or crevices that didn’t get sealed. Four total thin layers of wax is a good practice. There’s no need to do more coats than that. 
11.	The cheese surface should be clean and dry prior to waxing. 
12.	If your 2nd and 3rd coats are applied while the prior coat is still just a bit warm you will get a better adhesion. 
13.	Cheese wax can be re-used several times. You can simply wash it in warm water, let it dry and then re-melt it. So when you remove cheese wax from your cheeses, you can simply reheat and reapply the wax. Simply heat the cheese wax to about 200 degrees F. This will also ensure that you’re not transferring any bacteria or unnecessary moisture to your new cheese--even when you're putting it on your cheese which is cooler. 
14.	You do not need to filter the cheese wax after you melt it. So don’t worry about that step. 
15.	Your first coat will have some unevenness to it. Don’t worry. The 2nd and 3rd coat will even it out just fine. 
16.	Cheese will respond to gravity. So using cheesewax vs. paraffin is important as it's more pliable. I periodically turn my cheese in view of the gravitational pull. 
Cheese wax can be found multiple places online or in your local health food stores. (I have been buying mine at Cheesemaking.com) I also recommend that you use red or black cheesewax as it will prevent more light from getting in. You should also have no problem finding a boar bristle brush either. 

Read more at http://www.preparednesspro.com/cheese-wax-will-save-us-all-2#c62D0QpxOaIAkZVX.99
Only Wax Hard Cheeses:
http://www.foodwinelove.com/food/very-easy-spaghetti/http://www.foodwinelove.com/food/very-easy-spaghetti/
Fresh Parmesan Cheese on Pasta. Photo c/o foodwinelove.com
The less moisture you have in your cheeses, the better they are for waxing. The cheese wax controversy is fed by individuals attempting to wax any kind of cheese. But the hard cheeses are the only kind that should be stored this way. The cheeses that I wax are Parmigiano-Reggiano, cheddar, Swiss, Romano, Gruyere, and Colby. In order to eliminate a problem of moisture coming from the inside of your cheese and causing bacteria, select cheeses to wax that aren’t more than 40% moisture. These cheeses will typically continue to age and get sharper in taste, but I think these kinds of cheeses taste better the sharper they get. I LOVE Gruyere on potatoes, Colby paired with chicken, and Swiss paired with pork, Romano paired with risotto, and Parmesan paired with pasta. The sharper the better. Yum. In my extensive research I found several extension services and university instructions which specifically stated that hard cheeses did NOT require refrigeration such as Purdue, Mississippi State University, and the FDA. The key to this being the case is the hardness of the cheese—meaning the lack of moisture. 
I also interviewed 3 professional cheesemakers over this past week. All of them were of the same opinion and experience that they regularly store the hard cheeses waxed for 2 years or more. Even the cheese aging process requires that cheese be stored at cool room temperatures—not refrigeration.
Waxing Considerations:
•	Part of the cheese wax controversy comes with the problem of using the wrong kind of wax. When it comes to the science of waxing your cheese, I can’t say it strongly enough. The only wax you should use is cheese wax. Please do not use paraffin wax. While the cheese wax actually melts at lower temperatures than paraffin, it can ultimately (and safely) reach a higher temperature than paraffin. You want this in order to prevent any bacteria from growing on the outside. So be sure your wax is hot enough. Germs are killed at 180 degrees, so heat up your wax to 200 degrees so that when the temperature is dropped when you put it on the cheese, you still are applying wax that is 180 degrees or more. (Don’t heat the wax hotter than 210 degrees F. After heating my wax sufficiently, I turn off the heat source completely.) 
•	Cheese wax is also more pliable than paraffin. Whatever position you put your cheese in when you store it, gravity will come into play and readjust it a bit. Thus you want a wax that will move with it. Paraffin wax will not do that. Cheese wax also dries faster than paraffin, making your task less time consuming and giving less opportunity for moisture to develop during the waxing process. 
•	In view of the gravity issue I’ve already mentioned, it’s also smart to wax smaller sections of cheese instead of heavy ones in which the weight will cause a greater shift in the position of the cheese. (Since most of my recipes call for 1 to 2 cups of shredded cheese, I like to wax nothing bigger than 16 ounces of cheese.) 
•	Use food handling gloves on your hands when you wax the cheese. The oils from your hands will affect how the wax adheres to the cheese. With your bare hands it’s also easy to add germs to your cheese. 
•	http://www.cheesesupply.com/product_info.php/products_id/328http://www.cheesesupply.com/product_info.php/products_id/328
Red Cheese Wax
Next, the color of wax doesn’t matter. (Some crazy visually impaired person must have started that particular cheese wax controversy :)) The color of the wax is really only symbolic to the commercial cheese industry in terms of how long a cheese has aged. However, I prefer to always use the red or the black wax since it will allow less light into the cheese.
•	Prior to putting your cheese in the wax, or brushing it, be sure to pat the cheese completely dry. You don’t want to see any moisture on it at all. This is part of the reason why I’m adamantly against folks freezing their cheese before or after waxing it. If you freeze it and then put hot wax on it, you are forcing an expansion and condensation process. The same happens if you freeze it after waxing it. You don’t want any expansion going on. Let it sit out to get to room temperature prior to waxing it. 
•	If you have trouble getting your wax to adhere to the cheese, then consider wrapping the cheese first in real cheesecloth material. I apply just a little bit of wax with the brush in order to keep the cheesecloth in place prior to dipping it. (For applying wax on your cheese, I don’t recommend using cheap cheesecloth from the grocery store. It barely qualifies as cheesecloth. What you want is a bit thicker, more muslin type. I recommend getting the cheesecloth from a dairy farmer, or a cheesemaking supply retailer on the internet.) 
•	Use several thin coats of wax instead of a couple of thick ones. I have adapted to dipping my cheese in the wax 3 separate times and then I brush on the last coat, for a total of 4 coats. It’s key to use the boar’s hair brush, because that will give you the most even and smooth coat of wax. You can brush all of your coats of wax on if you’d like, but it takes longer and it requires more wax. (The good news is though that you can reuse your cheese wax. Just peel it, clean it with soap and water, and then you can re-melt it and use it again. I even save my “Bonne Bell” cheese wax and use it.) 
•	When you dip the cheese in the wax, hold the piece above the wax for a full 90 seconds to dry after you’ve dipped it; before dipping in another portion of the cheese. If you lay it down to cool/dry, then you run the risk of a crack or crevice to be created while the wax is cooling. So yes, my arms get tired sometimes, but I’d rather be sure that I’ve done the waxing process right. Also, don’t allow the cheese to sit in the wax when you dip it for longer than 5 seconds. You will run the risk of melting the cheese if you expose it to that heat for that long. (Yes, this is a bit of a tricky dance sometimes.)
Storing Considerations: 
The whole point of waxing your cheese is so you don’t have to take up valuable refrigeration space, and so you can still have REAL cheese in the event of a prolonged power outage scenario. It’s no secret that cheese has been around a LONG time—a lot longer than refrigeration. I assure you cheese was not discovered during the Ice Age. In the Roman Empire, cheese had become a major import/export business by 400 B.C. It doesn’t take a paleontologist to confirm that there wasn’t any refrigeration available back then. The Dutch actually created waxing and brining (salting) in order to extend the shelf-life of hard cheeses. I always picture Caesar indulging in cheese whenever he got stressed. :) http://www.publichealthmdc.com/environmental/food/documents/cheese.pdf
Nothing much has changed since then when it comes to storing cheese safely. The key lies in the light permeation and the temperature of your cheese. A non-clear wax used on your cheese can take care of the light issue. Storing your cheese out of direct sunlight, away from heat, and in a cool area takes care of the temperature issue. In fact, when cheese is aged by professional cheesemakers, it’s kept in temperatures ranging between 55-70 degrees F. In the Balkans, for instance, where the climate is warmer, the cheese is stored regularly at 70 degrees F. The storing of cheese at these temperatures occurs for several weeks or months during the aging process, depending on the type of cheese being made. If you don’t have a home which permits you to store your cheese regularly at this temperature range, then I don’t recommend that you try this route of cheese preservation. 
Store, Air, and Rotate:
http://www.surlatable.com/product/kitchen+&+bar+tools/specialty+tools/cheesecloth,+2-yds..dohttp://www.surlatable.com/product/kitchen+&+bar+tools/specialty+tools/cheesecloth,+2-yds..do
Cheesecloth photo c/o surlatable.com
Pick the coolest area of your home to store your cheese in. I recommend either putting the cheese in a cheesecloth (the cheap stuff is OK for this purpose) and then hang it on the ceiling, or to place your waxed cheese in a multi-tiered hanging wire basket trio (like the ones people store their fruits/vegetables in their kitchens.) Cheese is made with an active culture. Thus you want it to be able to “breathe.” I don’t have problems with rodents getting into mine this way. But if you do have a rodent problem, I recommend to keep the waxed cheese in large Mason jars with some holes punched on the top lid for breathing. It’s also recommended to change the position of your cheese every 4 weeks. As I said before, cheese will be affected by gravity. So, change the position so that it doesn’t “move” so much that it cracks the wax and to prevent the moisture from settling in your cheese. And as with EVERY other thing that you store in your food storage, be sure to rotate your cheese and use it as well. 
Some good news for you to know, is that if your cheese does start to crack for some reason, you can simply rewax that area. If you see some mold developing, simply cut off the mold, about an inch deeper than you see it, and rewax that area. The good news is that no, you have not ruined an entire block of cheese.