You need exposure to air for the blue mold to form. I even puncture my blue cheeses, 3 or 4 times with knitting needles during the first month or so of aging in order to expose the inner parts of the cheese round to air. Once you’ve developed the mold you want, then it makes sense to stop the aerobic mold growth, cut off air and rely on anaerobic bacteria to finish the aging and texturing of the cheese. You will see many commercial blue cheeses that are tightly wrapped in foil—that is why, in order to cut of exposure to air. So, waxing would be another way to do that, but don’t do it too early or you lose the blue mold formation and the necessary early aerobic maturing.