So I have been looking up some old threads on rinds, and I found that John made a
cocoa, pepper, and oil rind cheese, but it didn't impart much in the way of flavors. Than I noticed that Sailor was talking about
using cinnamon to coat the rind and that it kinda turned it into a desserty kind of cheese. So I got to thinking, what if I dust my Gouda wheel w/ cinnamon and like a week later, coat the cheese in the cocoa/pepper/oil paste? Will the cinnamon give it the flavor while the cocoa gives it the look? I am interested in a very desserty kind of cheese. Any thoughts and ideas would be greatly appreciated!
