Coconut Oil - interesting as long as it doesn't smell of coconut any fat based covering would work.
I use refined oil for coating cheeses which doesn't have the coconut smell. An hour ago I went down to bandage my cheddar with coconut oil but saw some white mold on the bottom. Turned out it was a very thin layer on the surface of the coconut oil and probably because I hadn't flipped the cheese for several days and the mold was on the mat side. A quick scraping with the back of a table knife removed all and I just went ahead and re-coated with the oil mix I was using. But speaking of lard: it looks like lard is making a culinary comeback similar to coconut oil has in recent years. Considering it's rendered pig's fat I was surprised to see this article.
Not really germain to the cheese discussion, but another example that if you wait long enough what was bad for you won't be
(unless you're vegetarian?).