I’ve got two wheels of cheddar I’m about to bandage with lard (the lard is from hogs we raise on pasture not the junk you buy in the store) and butter muslin. I really don’t like wax. So I thought I’d give this a shot.

Otherwise, I’m curious if anyone else has done bandaging and what their experiences have been. I’d use beeswax if I had a non-questionable source. So anyone’s opinion or experience with that would be great too! Prior to this I’ve waxed cheeses and hated every minute. 

This picture is of the cheese in question… It was made with 6 gallons of primarily Jersey milk and a little bit of American Milking Devon. No added coloring, that’s just how yellow it is, I was very very pleased! I also skimmed half of the milk and left the other half whole. It’s been air drying for the last 8 hours, mainly because I didn’t have time to bandage it right away, so I’m that doing next.

Good looking cheeses, Susan.  I’d suggest you wax one, and bandage the other.  Then you can compare the two later and see if there is substantial difference.

I’ve bandaged three cheeses.  Gouda, colby and monterey jack.  I used vegetable shortening, and the results were OK.  I was not overly impressed with the experience.  I enjoyed the doing of it; but I don’t enjoy putting up with the mold that develops.  Also, be sure you apply fresh layers of lard every few weeks so it doesn’t dry out.

Nabil could add a lot to this discussion if he’s around.  He’s done several and really likes it.

They look very nice

I’ m back ... and this is the first post i start to read,....

Bandaging the cheddar is the best method u can get a result for cheddar, but it’s needs the proper humidity as in caves…

Susan , make search here for bandaging cheddar and u will see many posts and pictures me and others have added

cheers