Thanks to all the people and pointers on this board, I have been able to make a good Gouda.
Attached are a couple of photos of the cheese itself and my recipe with my make notes. The make started in mid-October with the intent of unveiling it for Thanksgiving.
We cut into it yesterday and it was buttery and velvety. Just what one wants from a young Gouda.
[In the first picture, it is next to a 3 lb Tomme that we also opened - not as successful as the Gouda....
]
I took two quarters of my two pound wheel and vacuum packed each with the date of the make to put back in the Cheese "cave". I will open one in three months' time, and the other in six months' time to see how it develops.
About the only two negative comments i have so far is that it does not get all gooey and melty in the toaster, and the looks of rind are not as smooth as I wish for.
I am, of course, open to any and all suggestions for improvements.
Thanks,
