I prefer to make the extra effort and wax my smoked hard cheeses as they will continue to age when sealed in cheese wax. Keep the wax as you use the cheese as it can be used over and over.
Germs are killed at 180°. To prevent mold, heat wax to 225°- 240° or manufacturers suggested temperature. If taken too high, the waxes flash point may be reached, BE CAREFUL. To prevent pinholes, apply three coats by dipping or brushing the wax on. To prevent melting the first coat of wax, apply the additional coats at a lower temp, 160°. Store between 70 and 52 degrees F.