So...
My n of 1 experience with bandaging cheese is a jack cheese that turned out really well.
I have a Gouda that is brining right now (I will post pictures and a write up later - no curd shatter this time!) and was considering bandaging this Gouda as I want to age this 9+ months. I have another Gouda (shattered curd style) that is progressing nicely with a natural rind and wanted to see if there would be differences...
Any pointers for bandaging a Gouda? Planning on using coconut oil as my fat. I assume I wouldn't need to vacuum seal the bandaged Gouda correct?
Thanks - appreciate any suggestions.
Trent