I came across a cheese named "caramel gouda".
I was wondering if its possible to use liquid caramel (with very cold cheese) as you would dip in cheese wax to seal the rind as a mean to protect against molds during aging. Perhaps dipping several times to build a thick layer which will be more robust\resistant to shattering.
Sounds VERY messy to me Tomer! But hey, if you try it, DO post pics please :o!