Well in support of this thread (and my own curiosity...) I decided to crack open a Gouda that has been aging in my fridge for a little over a month. Usually, I like to let Goudas go a bit longer but I figured it would be fun to swap notes
I did press it a tad bit on the hard side (admittedly, I pressed it harder than I really intended to) because originally I had planned a longer age- as such the texture is not like most commercial goudas I have had- its relatively dry. As far as a tang, I would definitely say I taste a tang and I would say it is much more pronounced here than it has been in my older goudas. Although, this was my first time with this baby gouda mould- so I do feel I left it in the brine a little too long- its pretty salty. This is undoubtedly contributing to the tanginess a bit.
With this particular make, I did goof up the curd washing step slightly in that I did not drain off the usual amount of whey immediately after cooking.
Annoyingly, I lost my notes from this make and this was one of the few recent makes that I did not record on my computer. I think with this one I may have used some Aroma B but I am not sure. The paste is very well knit with nearly no mechanical holes so I will be re-waxing the rest and trying it later down the road. Its not really at the flavor I would want yet but I can taste the flavor notes that I would want to be there. A little aging should make it pretty dang good.
I hope this helps!