Can someone describe the method for oiling a hard pressed cheese to age it? What type of oil? Soak it in oil or just wipe it down? How often? I have a fresh pressed Caerphilly that I intended to wax but cannot find my cheese wax!
Really just get some oil on a cloth and gently rub it in. a sea sponge would work very nicely too. In speaking with linuxboy recently, he recommended olive oil. I guess it doesn't go rancid as fast as other common oils, but remember, everything turns at some point.
https://cheeseforum.org/forum/index.php/topic,4439.msg34158.html#msg34158 (https://cheeseforum.org/forum/index.php/topic,4439.msg34158.html#msg34158)
Yep, remember oil is not a replacement for mold management, but having a rind with high salt, low moisture will inhibit molds, as will oil to a degree.
calliemwest, also see our Wiki: Oiling Rinds (https://cheeseforum.org/articles/wiki-oiling-cheese-rinds/) and Wiki: Oil Types (https://cheeseforum.org/articles/wiki-oil-types/) articles.