That's interesting, because I was wondering about doing that as well, but I don't know if I have the space for it, or if my little "college dorm fridge" (aka the cheese cave) could handle that. But maybe I'm worried for nothing. I read that mold can travel to other cheeses and even inside the fridge using that method? Not sure if that's true or not.
I remember reading a post (I think written by you?) about how to wrap with cheesecloth using lard. It really sounds like something I would like to try if I could pull it off. Would you do that only for Cheddars?