The different rind types and coating essentially have one function - to control the moisture and protect the cheese.
For homemade varieties, you can use vacuum packs, which are more straightforward, cheaper and time-consuming. Special food-grade glue can coat the surface of some high-value cheeses.
The other and traditional types are: cloth bound, waxing, oiling, smearing
natural moulding.
The coating techniques are common for long-aged cheeses and they require many steps and a lot of time. Because of this, the exact steps are not included in this short guide