Author Topic: when to start oiling cheese (manchego)  (Read 215 times)

Offline lrunyenj

  • Young Cheese
  • **
  • Location: Richmond, VA
  • Posts: 11
  • Cheeses: 0
  • Default personal text
    • Laura Runyen-Janecky's web site
when to start oiling cheese (manchego)
« on: August 09, 2017, 09:51:14 AM »
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!

Offline AnnDee

  • Old Cheese
  • *****
  • Location: Indonesia
  • Posts: 590
  • Cheeses: 94
  • Default personal text
Re: when to start oiling cheese (manchego)
« Reply #1 on: August 10, 2017, 04:58:37 PM »
I oil mine when they are around 2 weeks old and re oil again every now and then (every few weeks).
Ann

Offline Gregore

  • Old Cheese
  • *****
  • Location: Santa Barbara
  • Posts: 856
  • Cheeses: 32
  • Default personal text
Re: when to start oiling cheese (manchego)
« Reply #2 on: August 10, 2017, 10:56:40 PM »
I agree 2 weeks , Post a pic here just before oiling and we can all chime in ,   The worst thing you can do is oil too soon

Offline lrunyenj

  • Young Cheese
  • **
  • Location: Richmond, VA
  • Posts: 11
  • Cheeses: 0
  • Default personal text
    • Laura Runyen-Janecky's web site
Re: when to start oiling cheese (manchego)
« Reply #3 on: August 11, 2017, 11:06:25 AM »
Thanks for the responses.  It was two weeks on Thursday, but I am out of town until Monday.  Will post picture then and hopefully start oiling soon.   Humidity is at 85 % and steady in my wine cooler cheese cave.