I was very patient and let my first Gouda age for 2 months. I kept it in a wine fridge which stayed at 10C (50F) pretty steady for the first month, then after I had to adjust the temp, would go up to 12C before kicking in, so it cycled between 12C and 9C. I flipped it every day for 6weeks, then every 2 or 3 days after that.
I opened it at a family dinner at my in-laws, and everyone agreed it was good! Tastes like Gouda, and has about the right texture. :-)
I was worried it might be too salty, as I brined longer than recommended, but it's fine.
I'm a bit surprised at how good it is really. Nothing spectacular, but at least as good as any mild Gouda I've bought.
There's a lot of small interior holes, some that look a bit like cracks, but I think it looks nice actually. I assume it's just mechanical holes from improper pressing?
There's a tiny bit of white on the surface that kind of looks like mold, but there's no discernable taste or smell to it... salt? wax residue?
I thought of re-waxing part of it to age longer, but I'm so pleased with it I've decided to just eat it all.
Waiting for the pH meter my wife ordered for Christmas, then I'll go for Gouda #2.