Many thanks Caciocavallo for this information. Reg, is the person who advised me to oil my cheese, but I don't know whether he actually immersed them completely in oil. I know I was surprised at the rind that the provolone produced, I was expecting a soft mushy surface.
Also once the cheese is submerged in the oil, does it need to be kept in a cave, or could it go into the fridge? (I live in the tropics.)
When you say "clean the surface", do you mean it needs to be wiped or cut.
Yes I would love to see some photo's of this process.
Thankyou very much.