Caciocavallo, I live in the tropic of central Queensland Australia, and the humidity is almost too much at the moment. Been having thunder storms every afternoon for the past few days, but that serves to only increase the humidity, as the temps are staying high :'(
Cartier, now it is my turn to be surprised, I would have thought that you would have had access to all that I mentioned. Everyone of those oil, except the pumpkin oil, I can get at the local supermarket. The pumpkin I can get at a local Asian foodstore that stocks just the most wonderful things ... drool. Whole spices, legumes, flours, oils, sauces, coffee's, tea's. I can spend hours in there just looking.
Actually I was thinking of making the provolone again, as it really benefitted from the oil rubs last time. As I can only do 10ltr batches at the moment I was thinking or either doing 2 batches, or dividing one batch into 4, and trialling different oils for the initial bath, and a couple of different oils for the final submersion. I would also like to leave one out to age normally after the initial bath, and see what different that too makes.
My only hesitation in dividing one batch into 4 is that I think they maybe too small, and the flavour "take up" might be disproportionally affected to what it would be in a larger cheese.
A boutique cheesery would be a dream, but first I would need a better supply of milk.