Wow, this manchego got moldy! Trying to get a good olive oil rind is tough. It had some moldy spots in the past and I just cleaned them off with brine. The last time, I thought I would really make sure it didn't get mold on it by salting it and then rubbing olive oil on it. The problem was that every time I cleaned it, the skin would come off - never establishing the rind and probably losing some cheese in the process. I thought I could hit it hard with some salt and leave it for a week or so to really build up a rind I could wash off without sacrificing the rind... no such luck.