I use food grade mineral oil on my cutting boards and coat my old cider press with it after annual use, I wonder if it has a place in this conversation?
INGrandad, hope you don't mind but I split your post off into a separate thread as it is a good specific topic.
For others, INGrandad is asking about using edible mineral oil to build up a rind on pressed cheeses versus more commonly used here olive oil or canola oil etc.
InGrandad, I believe member Wayne used to use it to form a rind on some of his Parmesan wheels. While mineral oil is edible (http://en.wikipedia.org/wiki/Mineral_oil), I don't know if he ate that part of the rind.
The original thread got me thinking about other oils that might be used. I have no plans of it, the few cheeses I've produced in my short career I've used olive oil on. Got it ona couple of Montasias, and a very lovely Romano.