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I'm wondering if anyone has tried rubbing the rinds with raw honey and salt during aging?  If so, what effect did it have on the cheese?  I've read about cocoa and oil rubbed rind and would like to start experimenting with different flavors.

runaway yeast infestation, do not try unless you want to load the honey up with sorbate and/or natamycin.

Thank you....what would be some other rubs so to speak that would make things more interesting?