The wax contains the internal moisture, after the initial drying phase, to survive extended aging.
Any coarse salt without iodine may be used, but IIRC, flaked is best.
The main stuff is calcium chloride, non iodine salt, rennet, lipase, and of course, cultures.
As with say, a brewing or kegging kit, yeah, they give you the basics, but study a bit and then just buy the things you will need as separate items, and you will have a greater quantity of an item, meaning cheaper costs per use, and perhaps better quality equipment.
Like Yooper said, do the reading, take an inventory of what you currently have from brewing or in the kitchen already then order what you know you'll need. I was never a 'kitter'.
The biggest Cheese Forum is cheeseforum.org, there are many others. The cheesemaking vendors have a lot of info on their sites, also.