Yesterday it was time for an experiment again: I made two Gouda's, 1 kilo each, following the normal recipe, but I added 2 spoons of salt to the curd before pressing. After pressing one of them was put in a special dark beer that is traditionally made in autumn (called bock-beer) and one in so called Krieken-beer, which is a red beer flavoured with cherries. They will stay there for at least 24 hours.
And I made 2 lovely labels for them: