I have made several Cheddar since starting to make cheese. All have been natural rinds or they have been vacuum sealed. It was time to make my first Bandaged or Clothbound Cheddar. I also decided that if I was going to make a Clothbound Cheddar, then it was going to be a big one. So off to the store I went to pick up 24 litres of skim milk and 4 Litres of whipping cream to make up 28 litres of “HomeMaid” whole milk. Then fire up the double vats and start making cheese.