It was mentioned in one of Ricki Carroll's books that I checked out from the library, so I just invented my own method.
I coated the cheese with lard and put circles of muslin on the top and bottom of the cheese. I then wrapped one layer of muslin around it (cut wide enough to cover the sides and lap over the top and bottom by about a half inch). I used a bit of extra lard to "seal" the muslin down. I added another layer of lard, then another layer of muslin.
It works fine,but I've honestly just gone to using lard to coat my cheeses and have given up on the muslin bandages.