Getting rinds right?

[blackthorn]

Hi
I'm curious how all you guys find rinding your cheeses? I hate waxing, when I try to do a natural rind with oil or rubbing with brine my cheese ends up all rind the only success with natural rinds I've had is cloth binding-which works okay if the cheese is big enough So have any of you had a perfect rind, like the ones on bought cheese (Ossau Iraty is my favourite)? Any tips for this rind challenged person?
Nessa

[wharris]

I am too new to cheesemaking myself to have a good opinion.
I would add that I have had good success with waxing.  Things got a LOT easier when I created a new waxing tool.  You can find pics on my tool here.

I would ask how big your natural rind wheels are?  I do think that a natural rind only makes sese for those sized wheels that  can afford to loose the outer 1/4"-1/2" due to rind formation.  Perhaps a bigger wheel?

[blackthorn]

Cheese's are from 500g up to 2kg's-here is an example of the kind of rind I'm talking about: http://www.valleyshepherd.com/cheeseTypes.htm and their baby shepherd is only a bit more than 500g.
Nessa