Ahhhhh..............another success , a four gallon Gouda with fresh dill.
A simple Gouda recipe from RC's book , made with four gallons of store bought P/H milk , but added about three tablespoons of fresh dill , boiled to kill any contaminants of course.
I pressed this one much lighter than any previous makes and like the texture much better , the original recipe called for pressing with 50 pounds , I have since reduced that to about thirty pounds and the result is a much nicer paste , that's for a six inch diameter mold.
This is four months old , but I just had to take a piece and try it , it is actually my best Gouda to date.
Perfect texture for a Gouda , in my opinion , soft but still a little crumbly , would probably use more dill next time , or a dried dill which should be a little stronger in flavor , still , the dill is at the forefront of the flavor.
I was surprised how nice it is at four months , I usually consider that too young for Gouda , I re-coated and re-waxed the remainder and will age it for another four months before trying it again.
I am now looking forward to trying my other Goudas , one with black pepper , one with garlic , and one with toasted onion.
It's a real Dilly !!