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I keep reading about cream coatings, and I don't know how you do that. I have waxed, and cloth bound cheddar. I like waxed cheddar better. I have washed the rind on Swiss and Gruyere with the wine, water salt solution. I have made the dry rind on Swiss like Rickki Carrol's recipe says, where you just wipe it off everyday but don't wet the cheese. It grows a thick dry rind that you have to cut off before you eat it.

I like that oiling it with coconut oil theory of Tiarella's also.

But what is cream coating and how do you decide when to use it?

It's PVA or similar polymer, usually with natamycin added for mold protection. Coats the cheese to slow down moisture loss, and protects the rind. You paint it on.

I have three Goudas that just kept growing mold under the wax , I finally got some of the yellow coating and removed all the wax , cleaned off the mold and re-coated the cheeses , so far no mold is coming back , so hopefully , the natamycin is doing its job.

Natamycin, is a naturally occurring antifungal agent produced during fermentation by the bacterium Streptomyces natalensis, commonly found in soil.

I like the way it goes on , I like the looks , and it seems to adhere very well to the cheese , I would suggest to anyone that they at least try it once.

It is probably all I will use anymore , it comes in Yellow , Black , or clear.

I think pricewise , it is comparable to cheese wax.

Cheers , Jim.

Anyone know of a place which ships this thing abroad at a reasonable cost?  I can only get it by the drum locally (20kg).

I get mine from the U.S. , just across the border , where I drive down and pick it up , they only ship in the U.S.

These guys are here in Canada , but state they will ship internationally    http://www.glengarrycheesemaking.on.ca/shipping.htm

Cheers , Jim.