you mean like a bandage on cheddar? My buddy did that. Pretty gross with mould and stuff but he assures me its allright underneath the wrapping. he did a layer of lard, then cheese cloth (a round on the top and bottom, then a strip around the perimetre). then repeat.
Ann, I have used almost everything. I have had the typical problems with wax and experimented with cloth and lard. I also used a couple different cream waxes with some degree of success. I believe they work best with higher fat content cheeses as you have a defined barier to separate the coating when it’s time. Low fat cheese’s tend to dry the coating into the cheese surfaces and you have to cut it off after several months. This is a small price to pay for well aged cheese.