How best to store cheese long term?

Sealed hard cheeses will indeed keep forever at 15 Celsius and below, unsealed they can go mouldy or so dry you can't cut them.

Soft cheeses can't be stored past their expiration date, they are a perishable product. (As always, the "freezer stops the clock" rule applies, but you already said you don't like the resulting texture).

In short, unless you have a dedicated cheese cellar, you can't do better than your fridge.

I watched a survival show once and the presenter showed that melting wax and encasing the already opened cheese in wax would keep it safe for eating.

It is best to seal cheese in a Ziploc bag with the air pushed out with a damp cloth over the cheese to prevent it from hardening, then seal. Hard cheeses can have the crusted dried out part cut away and the rest is still good to eat. Cheese is best served at room temperature so be sure to cut what you would eat in one sitting and put the rest in the fridge in a sealed bag with a damp cloth over the cheese itself. This is assuming it is a high quality cheese. As for the soft cheeses, I'm not too sure about keeping them if they get moulded.

When there is a good price on cheese we buy a lot. We will cut the cheese into sizes that were would use for the month. Then vacuum seal them and put them in our fridge. They have lasted for more than 2 years, and taste the same as when we bought it. You can also freeze it, if it has a high fat content. Saw this on a Rachel Ray show. We have had a vacuum sealer for more than 20 plus years and has done the job remarkably well.