Author Topic: Olive Oil for Rind Treatment Flavor Contribution  (Read 360 times)

Offline nccheesemike

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Olive Oil for Rind Treatment Flavor Contribution
« on: January 28, 2017, 02:53:17 PM »
I made an Alpine cheese back mid December 2016 12/11/16 to be exact and decided to go natural rind for this cheese. I had brushed the rind every few days to start and now weekly with olive oil. A curiosity/question is will the olive oil get down into the cheese and give an olive oil flavor or merely condition the rind and give the rind the olive oil flavor. I am not sure when I will give this cheese a first try but wondered if the olive oil lends to any overall cheese flavor beyond the rind. I will say on a different note the olive oil has sure made wiping away what mold that has tried to form very easy. The cheese has a nice yellow hue as well. Thanks all!!

Mike

Offline Duntov

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Re: Olive Oil for Rind Treatment Flavor Contribution
« Reply #1 on: January 28, 2017, 06:36:04 PM »
I have had limited experience with olive oil wiped rinds.  I did a few baby swiss that were aged for about three months and did not notice the taste in the main body of the cheese.  My rinds were fairly hard and trimmed a bit so I can't comment on the taste.
« Last Edit: January 29, 2017, 09:04:38 AM by Duntov »
The Rinds, they are a changin. 
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Offline nccheesemike

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Re: Olive Oil for Rind Treatment Flavor Contribution
« Reply #2 on: January 29, 2017, 08:11:51 AM »
I have had limited experience with olive oil wiped rinds.  I did a few baby swiss that were aged for about three months and did not notice the taste in the main body of the cheese.  My rinds were fairly hard and trimmed a bit so I can comment on the taste.

Thanks for the insight Duntov! I will just wait and see how this cheese turns out :)

Offline reg

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Re: Olive Oil for Rind Treatment Flavor Contribution
« Reply #3 on: January 29, 2017, 08:27:55 AM »
Mike I oil quite a bit and never noticed any flavour changes
reg

Offline awakephd

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Re: Olive Oil for Rind Treatment Flavor Contribution
« Reply #4 on: January 29, 2017, 10:35:19 AM »
I've oiled a few cheeses, and also used oil + smoked paprika. The latter tasted fabulous, but the flavor is all in the rind, not in the paste. For the former, I couldn't detect any particular olive oil taste.
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Offline Raw Prawn

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Re: Olive Oil for Rind Treatment Flavor Contribution
« Reply #5 on: January 29, 2017, 09:14:40 PM »
Mike I oil quite a bit and never noticed any flavour changes
Likewise here.
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Offline AnnDee

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Re: Olive Oil for Rind Treatment Flavor Contribution
« Reply #6 on: January 29, 2017, 09:22:42 PM »
I've oiled a few cheeses, and also used oil + smoked paprika. The latter tasted fabulous, but the flavor is all in the rind, not in the paste. For the former, I couldn't detect any particular olive oil taste.
Same here.
Ann

Offline Al Lewis

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Re: Olive Oil for Rind Treatment Flavor Contribution
« Reply #7 on: January 30, 2017, 08:25:06 AM »
Yep.  Same with the ones I've done.  Also washed with cognac to keep mold off.  Great smell but the taste does not get into the cheese.
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Offline nccheesemike

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Re: Olive Oil for Rind Treatment Flavor Contribution
« Reply #8 on: February 02, 2017, 09:01:11 PM »
Thanks all for the replies! I will make sure I eat the rind on this cheese