I recently made a Manchego-like cheese using Mary Carlin's recipe from her book. It has been aging at 54F 85% humidity for one week. The instructions in the book imply that I should let the cheese continue to age and then oil it at the end of aging, but it seems like the point of the oil is to protect the rind and so earlier oiling would be better. So my question to the community is this: When do you start oiling rinds? I am especially interested in comments from Manchego-like cheese makers, but all suggestions would be appreciated.
Thanks!
I oil mine when they are around 2 weeks old and re oil again every now and then (every few weeks).
I agree 2 weeks , Post a pic here just before oiling and we can all chime in , The worst thing you can do is oil too soon
Thanks for the responses. It was two weeks on Thursday, but I am out of town until Monday. Will post picture then and hopefully start oiling soon. Humidity is at 85 % and steady in my wine cooler cheese cave.
Agreed--you want the rind to dry out some before oiling. Try some smoked paprika in EVOO and it will be stupendous (lovely coating for a Parm also).
I did mine 12 days after the make. It had begun to pick up everything in the air and I wanted to protect the rind.
I thought the proper time to oil anything was ...
... when it squeaks!
:)
Quote from: awakephd on October 27, 2017, 05:41:40 PM
I thought the proper time to oil anything was ...
... when it squeaks!
You're thinking of mice!
(I would also go for about 2-3 weeks)