One way to preserve cheese is to wax the outside. Heat some wax in a wide-rimmed metal bowl in a water bath.
Dip the cheese into the wax, covering the bottom half of the cheese and letting it dry before coating the other side.
The only problem with this is method is that it is probably better for a compact cheese without any air bubbles. I tried it on mine and as I hadn’t let it warm to room temperature it wasn’t long before the cheese started to expand and the wax to fall off.