The cheese may crack because the rind dries too quickly. You need to maintain the humidity while allowing the cheese to grow eyes.
Either way I'd probably take the wax off and consider vacuum bagging, checking regularly for whey that tells me to drain and reseal.
There should not be any wax on the cheese at this time.
If I remember well Boofer had experienced things like this with similar cheeses (may be even with a Jarlsberg). So wait for his reaction or do a search in the topics on his name...
That's news to me, Herman. I've done Jarlsbergs, later called Goutalers
, and Maasdammers, which also require warm period treatment, but none have had the rind crack and whey spill out.
Sounds too like your cheese may not have been properly dry internally, either through insufficient cooking or pressing or both.