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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Aging Cheese
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Oil Coating Pressed Cheeses - Salt & Oil
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Topic: Oil Coating Pressed Cheeses - Salt & Oil (Read 4468 times)
Cheese Head
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Oil Coating Pressed Cheeses - Salt & Oil
«
on:
September 18, 2009, 12:22:13 AM »
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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Baby Chee
Guest
Re: Oil Coating Pressed Cheeses - Salt & Oil
«
Reply #1 on:
September 18, 2009, 12:24:30 AM »
I just did the same, with the same olive oil, to my Havartis.
Hope it works.
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krops13
Guest
Re: Oil Coating Pressed Cheeses - Salt & Oil
«
Reply #2 on:
September 18, 2009, 12:34:56 AM »
nice color will it stay?
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Oil Coating Pressed Cheeses - Salt & Oil
«
Reply #3 on:
September 18, 2009, 02:11:27 AM »
Looking good John!
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http://www.deejayssmokepit.net
zenith1
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Re: Oil Coating Pressed Cheeses - Salt & Oil
«
Reply #4 on:
September 18, 2009, 02:00:42 PM »
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".
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wharris
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Re: Oil Coating Pressed Cheeses - Salt & Oil
«
Reply #5 on:
September 18, 2009, 02:22:51 PM »
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?
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Oil Coating Pressed Cheeses - Salt & Oil
«
Reply #6 on:
September 19, 2009, 12:54:48 AM »
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.
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Tea
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Re: Oil Coating Pressed Cheeses - Salt & Oil
«
Reply #7 on:
September 21, 2009, 08:49:06 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.
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wharris
Guest
Re: Oil Coating Pressed Cheeses - Salt & Oil
«
Reply #8 on:
September 21, 2009, 11:04:43 PM »
Do you all eat the rind?
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Cheese Head
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Re: Oil Coating Pressed Cheeses - Salt & Oil
«
Reply #9 on:
September 21, 2009, 11:10:44 PM »
Wayne, I eat mine, an extra chew, good for me!
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wharris
Guest
Re: Oil Coating Pressed Cheeses - Salt & Oil
«
Reply #10 on:
September 22, 2009, 01:05:09 AM »
Great, now i feel guilty for tossing mine
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DeejayDebi
Old Cheese
Location: Connecticut
Posts: 5,820
Cheeses: 106
Re: Oil Coating Pressed Cheeses - Salt & Oil
«
Reply #11 on:
September 22, 2009, 01:13:41 AM »
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.
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cmharris6002
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Re: Oil Coating Pressed Cheeses - Salt & Oil
«
Reply #12 on:
September 22, 2009, 02:43:45 AM »
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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Baby Chee
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Re: Oil Coating Pressed Cheeses - Salt & Oil
«
Reply #13 on:
September 22, 2009, 12:42:02 PM »
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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wharris
Guest
Re: Oil Coating Pressed Cheeses - Salt & Oil
«
Reply #14 on:
September 22, 2009, 12:46:15 PM »
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.
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
STANDARD METHODS - Aging Cheese
»
Oil Coating Pressed Cheeses - Salt & Oil