Oil Coating Pressed Cheeses - Salt & Oil

[Cheese Head]

Based on members posts, I salted and oiled one of my 4 pound/1.9 kg Goudas 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!

[Baby Chee]

I just did the same, with the same olive oil, to my Havartis.

Hope it works.

[krops13]

nice color will it stay?

[DeejayDebi]

Looking good John!

[zenith1]

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".

[wharris]

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?

[DeejayDebi]

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.

[Tea]

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.

[wharris]

Do you all eat the rind?

[Cheese Head]

Wayne, I eat mine, an extra chew, good for me!

[wharris]

Great,  now i feel guilty for tossing mine

[DeejayDebi]

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.

[cmharris6002]

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

[Baby Chee]

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.

[wharris]

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.