At Christmas Eve I cut the oldest Baby Gouda I ever had. It was made at July 14, but to my surprise I found out that I had not posted anything about it. I used a mix of Lactococcus lactis and Lactococcus cremoris and only washed it once, trying to keep it a bit more moisty because I wanted it to age longer.
I know almost half a year is not so long, but in the past my attempts to age baby Gouda's were not so successful because they became too dry.
I coated these three times, also to prevent them from drying too much.
And it turned out to be a lovely cheese. Starting to be a bit crumbly, very nice flavor, good salt balance and tasting like an over aged Gouda. Jammy!