I've read as much as I could find about bandaging and decided to try it. While I enjoy working with wax, I am ready to try another method for longer aging of some cheeses. Since my cheeses tend to be small and I want more than a thick rind (and I dont have a vacuum sealer), I bandage wrapped 2 small parms, and a Jack with dill and onion. It did take a lot of time to do, but the third took much less time than the first.
The first photo is of the two parms, made a week apart from 4 gallons of milk each. They are about 3 inches tall and 6 inches across. The wrap is unbleached muslin, and the fat on one is ghee, and the other is half ghee and half olive oil (not extra virgin). I would have used all ghee because it has such a nice scent and flavor, but when your hands are slick, accidents happen and I spilled some in the process.
The second cheese, whiter in color, is the dilly-Jack, and it is wrapped in a much finer curtain material. It is about 4 inches tall and 6 inches across. You can see the bits of dill through the material. Also a ghee/olive oil mix. I like that mix because it is essentially liquid at room temp, but solidifies when cooler. It still tastes like ghee but is more cost effective.
So now to wait till these cheeses are older to see if this works.