I should have been more specific in my post-----My cheese cave is very low humidity----because I'm color blind, and all molds look basically the same to me, I have stayed away from natural rinds, so most of my cheese is waxed or vac bagged---I have been experimenting with olive, coconut oil and lard. I believe this is a copy of one of your makes-----the problem----the oil never seems to dry out, and yet the rind seems to be getting very hard and maybe thick---I would prefer it doesn't get to thick. Don't know if it matters, but this was a raw Jersey and PH mix. Any suggestions?
Have posted a couple Pics. Sorry, hard to get good picks with the stainless tables.
Qdog