Olive Oil for Rind Treatment Flavor Contribution

[nccheesemike]

I made an Alpine cheese back mid December 2016 12/11/16 to be exact and decided to go natural rind for this cheese. I had brushed the rind every few days to start and now weekly with olive oil. A curiosity/question is will the olive oil get down into the cheese and give an olive oil flavor or merely condition the rind and give the rind the olive oil flavor. I am not sure when I will give this cheese a first try but wondered if the olive oil lends to any overall cheese flavor beyond the rind. I will say on a different note the olive oil has sure made wiping away what mold that has tried to form very easy. The cheese has a nice yellow hue as well. Thanks all!!

Mike

[Duntov]

I have had limited experience with olive oil wiped rinds.  I did a few baby swiss that were aged for about three months and did not notice the taste in the main body of the cheese.  My rinds were fairly hard and trimmed a bit so I can't comment on the taste.

[nccheesemike]

I have had limited experience with olive oil wiped rinds.  I did a few baby swiss that were aged for about three months and did not notice the taste in the main body of the cheese.  My rinds were fairly hard and trimmed a bit so I can comment on the taste.

Thanks for the insight Duntov! I will just wait and see how this cheese turns out

[reg]

Mike I oil quite a bit and never noticed any flavour changes

[awakephd]

I've oiled a few cheeses, and also used oil + smoked paprika. The latter tasted fabulous, but the flavor is all in the rind, not in the paste. For the former, I couldn't detect any particular olive oil taste.

[Andrew Marshallsay]

Mike I oil quite a bit and never noticed any flavour changes

Likewise here.

[AnnDee]

I've oiled a few cheeses, and also used oil + smoked paprika. The latter tasted fabulous, but the flavor is all in the rind, not in the paste. For the former, I couldn't detect any particular olive oil taste.

Same here.

[Al Lewis]

Yep.  Same with the ones I've done.  Also washed with cognac to keep mold off.  Great smell but the taste does not get into the cheese.

[nccheesemike]

Thanks all for the replies! I will make sure I eat the rind on this cheese