Oil Coating Pressed Cheeses - Vegetable Oil, Cocoa, & Pepper

[deb415611]

Debi,

There is also one in West Hartford now.  Traffic is less crazy than Norwalk. 

I love to go in and smell the spices.  They have jars of everything that you can open and smell.

Deb

[DeejayDebi]

Ah West Hartford I was just there Thursday - well Farmington actually. Had to take a friend to the UConn Medical Center. Man that place is HUGE! Maybe I will venture out that way only about an hour from here.

[Cheese Head]

As the original links to Vella were broken as they've removed the link to them from their website I downloaded the pictures, named them and posted them here, except for the ones on their oiling with vegtable oil, cocoa, and pepper which are posted in this thread.

[mtncheesemaker]

John, how did your Goudas ever turn out?

[Cheese Head]

The one I made using this oil to seal the rind was great, albeit too crumbly for a 3.5 month old Gouda.

Since then reading other peoples posts and creating this info page I should have used less oil and wiped the excess off and re-applied it several times to build up a better rind, applying the oil only once is probably why it dried out.

[Brie]

I have used the cocoa rind before; and in fact just made a Tomme de Coffee with Lavendar. I got the idea fro from a company called Beehive. Pulverized the coffee in a coffee grinder, added a dash of lavendar and mixed with olive oil. Started rubbing after about 6 weeks--it's at about 2.5 months now.

[mikekchar]

Another necromancer post (raising the dead threads :-) ).  Have a look a little way up at those pics of jack cheese with a cocoa and pepper coat.  I officially want to do that now :-)  Although it is apparently black pepper, I'm thinking that a cayenne pepper might be really amazing.  I wonder if the rind really brings any character other than bitterness, though...