Are my curds knitted well enough to age thsi cheddar

[OzzieCheese]

Hi Dan,
Try Bandaging your Cheddars

Here are some of my posts that might help.

My first
https://cheeseforum.org/forum/index.php/topic,10146.0.html
The end result
https://cheeseforum.org/forum/index.php/topic,10377.0.html
and this one:
https://cheeseforum.org/forum/index.php/topic,13721.0.html

and the method:
https://cheeseforum.org/forum/index.php/topic,13778.msg110920.html

It's a bit fiddly but the results are worth it.  Have a look at the photos of the molds that grow on the covering and look at the final result.  Wax tends to be a complete seal and there is no gas exchange or moisture balancing.  With Cloth bandaging I find that the cheese cultures and those enzymes that are still active can still do their thing and there is no build up of moisture - where I find there is in Wax.  The Lard, I'm a full fat, meat and Lard type of guy  (or Crisco - for vegetarians if you can get it) is still porous enough to allow some moisture and gas passage. 

I hope that helps.

-- Mal