Author Topic: Oil Coating Pressed Cheeses - Salt & Oil  (Read 2161 times)

Offline John (CH)

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Oil Coating Pressed Cheeses - Salt & Oil
« on: September 17, 2009, 07:22:13 PM »
Based on members posts, I salted and oiled one of my 4 pound/1.9 kg Goudas at 33 days age to try and get easier long term aging.

I used olive oil, regular sized dry salt, a paper towel and a little "elbow grease" to clean off mold spots by dipping oil in salt then using a buffing shoe shine method as recommended by Debi.

Picture at bottom is 2 days after salt & oiling.

Anyone have any recommendations for next one please advise!


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Offline Baby Chee

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Re: Oil Coating Pressed Cheeses - Salt & Oil
« Reply #1 on: September 17, 2009, 07:24:30 PM »
I just did the same, with the same olive oil, to my Havartis.

Hope it works.
“For centuries, people thought the moon was made of green cheese. Then the astronauts found that the moon is really a big hard rock. That's what happens to cheese when you leave it out.”

Offline krops13

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Re: Oil Coating Pressed Cheeses - Salt & Oil
« Reply #2 on: September 17, 2009, 07:34:56 PM »
nice color will it stay?

Offline DeejayDebi

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Re: Oil Coating Pressed Cheeses - Salt & Oil
« Reply #3 on: September 17, 2009, 09:11:27 PM »
Looking good John!

Offline zenith1

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Re: Oil Coating Pressed Cheeses - Salt & Oil
« Reply #4 on: September 18, 2009, 09:00:42 AM »
Hey John that looks great. I also use this method and have had good success with it. I noticed in you pictures that you used extra virgin olive oil. So this raises a question for me. I always use extra light olive oil in this process. My reason was that it is very lightly flavored as opposed to the very fruity flavor of the extra virgin oils. I may have missed this in other threads on the subject but was wondering what the other members use. Frequently they only mention the use of "olive oil". :)
Keith


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Offline Wayne Harris

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Re: Oil Coating Pressed Cheeses - Salt & Oil
« Reply #5 on: September 18, 2009, 09:22:51 AM »
I have (perhaps wrongly) not cared in the past about what flavor the Olive Oil may impart as I intended to cut away the rind and discard.

Is that a wrong assumption?
Wayne A. Harris - in vino veritas

Offline DeejayDebi

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Re: Oil Coating Pressed Cheeses - Salt & Oil
« Reply #6 on: September 18, 2009, 07:54:48 PM »
I have always used extra virgin olive oil but then I like the flavor of olive oil. Sometimes  I will use the EVOO infused will basil I like that combination we use it instead of butter on bread so I always have it available.


Offline Tea

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Re: Oil Coating Pressed Cheeses - Salt & Oil
« Reply #7 on: September 21, 2009, 03:49:06 PM »
I use the light olive too, as I find the flavour of the EVOO too much.

Deb  like the idea of the herb infused oil.  Think I might make us some for the Jack that I am oiling at the moment.

Offline Wayne Harris

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Re: Oil Coating Pressed Cheeses - Salt & Oil
« Reply #8 on: September 21, 2009, 06:04:43 PM »
Do you all eat the rind?
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Offline John (CH)

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Re: Oil Coating Pressed Cheeses - Salt & Oil
« Reply #9 on: September 21, 2009, 06:10:44 PM »
Wayne, I eat mine, an extra chew, good for me!


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Offline Wayne Harris

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Re: Oil Coating Pressed Cheeses - Salt & Oil
« Reply #10 on: September 21, 2009, 08:05:09 PM »
Great,  now i feel guilty for tossing mine
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Offline DeejayDebi

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Re: Oil Coating Pressed Cheeses - Salt & Oil
« Reply #11 on: September 21, 2009, 08:13:41 PM »
I toss some of mine. If it gets thicker than about 1/8 inch I can't chew it.

Tea-

I think you'll like the basil on stronger cheese and dill or crush fennel on milder ones. Fennel is really good on Muenster or colby.

Offline Christy

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Re: Oil Coating Pressed Cheeses - Salt & Oil
« Reply #12 on: September 21, 2009, 09:43:45 PM »
Oh, I really want to do an herbal infused oil now thanks Debi! I love fennel, I did a red pepper and fennel gouda last weekend.

Christy
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Offline Baby Chee

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Re: Oil Coating Pressed Cheeses - Salt & Oil
« Reply #13 on: September 22, 2009, 07:42:02 AM »
I eat rinds most times, though they are disgusting... reading this board, I think I'm going to save them and melt them for use on meats, breads, etc.
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Offline Wayne Harris

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Re: Oil Coating Pressed Cheeses - Salt & Oil
« Reply #14 on: September 22, 2009, 07:46:15 AM »
I condsider the rind the wrapper.
Over a year's time, so many hands have touched it, things landed on it, and yes I'm sure a bug or 2 have crawed on it, it just seems a bit nasty to me.
Wayne A. Harris - in vino veritas