Caramel Rind in semi hard cheeses

[Tomer1]

I came across a cheese named "caramel gouda".
I was wondering if its possible to use liquid caramel (with very cold cheese) as you would dip in cheese wax to seal the rind as a mean to protect against molds during aging.   Perhaps dipping several times to build a thick layer which will be more robust\resistant to shattering. 
 

[High Altitude]

Sounds VERY messy to me Tomer!  But hey, if you try it, DO post pics please  :o!