I recently made a Manchego-like cheese using Mary Carlin's recipe from her book. It has been aging at 54F 85% humidity for one week. The instructions in the book imply that I should let the cheese continue to age and then oil it at the end of aging, but it seems like the point of the oil is to protect the rind and so earlier oiling would be better. So my question to the community is this: When do you start oiling rinds? I am especially interested in comments from Manchego-like cheese makers, but all suggestions would be appreciated.
Thanks!