Beautiful cheeses you guys!
Funny thing, I spent the entire weekend looking for fresh grape or chestnut leaves and couldn't get any. I couldn't even get the preserved kind (which I am not sure are useful because of the citric acid used to preserve them). Alex, how do you use them? My intention was to boil chestnut leaves, then dry them and soak them in Brandy, Grappa, Marc or Calvados and use them to wrap my new goat's cheese experiments. I don't know if I would have boiled grape leaves but I am looking for advice here. Olive leaves is another interesting option. Do you guys know of others?
I love the Pimenton (sweet paprika) rind; it's very common with Spanish cheeses. It lends character to the flavor as you eat the cheese but doesn't seem to deeply affect the flavor profile during maturation, at least not as much as herbs or bacterial rinds.
Alex, your parsley issue is the reason I put nothing in cheese. I would only put stuff in the rind. Fruits, nuts, herbs, spices for me belong on the side. That being said... this is a gorgeous cheese (reminds me of Spanish Tetilla). Can I get the recipe?