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Hello there Ozzie Cheese,

I am in Northern NSW and I have just started to make cheddar and cloth bind it under the tutorage of a cheddar cheese maker from the UK. I am finding lard really hard to find. The last thing I used was beef dripping and it seems to work well, a nice hard coverage.
I have just looked at your step by step post and I see you think copha will work. Considering I usually have copha in my fridge for a few years before I use it I think you could be right.
We have been suffering from a heat wave the last few days and I am worried about larding up my latest cheddar today, it will be dripping all the way to the fridge!

Amazing job Mal!!  Does that taste as delicious and sharp as it looks?  It's making my mouth water.

To cheeseslovesu,  I've never used Coffa but it should work.  The Lard I use should be available at Coles or Woolies outlets.  Here is how I do mine
https://cheeseforum.org/forum/index.php/topic,13778.0.html

How does this wrapping method compare to yours ?

@Al.  Oh Yeah !!!! 

-- Mal

I have a whole crew of cheese makers in the area scouting out for lard and dripping. Apparently IGA has lard.

The cheddar maker from the UK slathers the melted drippy lard all over the cheese first then soaks the cloth in lard so it is dripping and slides it on smoothing down the edges. When he has finished the last cloth he throws a thin cloth over the whole thing then slides the hoop back on and presses one more day so the whole cheese and cloth seals together. The final cloth doesn't stick it just holds everything in place while it goes back in the hoop. He uses blue disposable cloth for this stage.

I did this today with the cheddar I made on Friday. It has been so hot here I was worried the lard would just slip off the cheese and cover the floor of my wine fridge! I will post a photo of the finished product tomorrow.