CheeseForum.org ยป Forum
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Aging Cheese => Topic started by: Cheese Head on September 18, 2009, 12:22:13 AM
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Based on members posts, I salted and oiled one of my 4 pound/1.9 kg Goudas (http://cheeseforum.org/forum/index.php/topic,1814.0.html) 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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I just did the same, with the same olive oil, to my Havartis.
Hope it works.
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nice color will it stay?
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Looking good John!
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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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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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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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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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Do you all eat the rind?
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Wayne, I eat mine, an extra chew, good for me!
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Great, now i feel guilty for tossing mine
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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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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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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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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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Wayne, I keep my Salt & Oil Rubbed rind in my cheese cave, so no landings or crawlings, but yes hands . . . you must store yours in a different place ::).
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Yea, you know me.
I like to take my wheels to my kids elementary school for show and tell, then off to the local playground for some pickup games of "hot-potato" and touch football.
Finally I take my wheels to the H1N1 ward at the local hospital for therapy hands-on healing.
I'm sure my wheels are all good.
:)
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I love the rind, especially on a swiss. It gives you a chance to savor a different aspect of the cheese that is quite different than the "heart" of the cheese. Wayne, I guess you'd be doing a whole lot more savoring than most. If it's too hard, it could be grated for pasta, cheese toast, or soup. Seems like with all the love and hard work that went into the cheese, it should all be enjoyed.
-Boofer-
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I was washing my some of my 1 lb. cheeses with salt and a little water from the tap every day. I opened one up the other day and everything looked wonderful...until I tasted it...BLECH! It was so salty all the way through to the center! I immediately washed the other wheels in straight water and put the salt away. Fingers are crossed that the other wheels will be OK. ???
Your wheels are much larger than mine, so that will make a big difference in your results. However, I would suggest that you don't use the salt every day. As for the olive oil...I use extra virgin oil and it tastes mah-vah-lus dahlink! Go for it!
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This method sounds good, but why not use the muslin wrap method (like for cheddar) for this purpose?