Some more newly bandaged cheeses ready to go into the maturing room to be naturally rinded A few people have written in to ask for more information about bandaging cheese. We bandage cheese at two stages: either when they come straight out of the press or when they have matured for a little while in vac packs. Without wishing to sound pretentious, I think that when cheese is bandaged it has a much greater complexity of flavours, somehow, more delicate.  I say this because bac