Attached is an image of a recent "Large Gouda" I tried to make. ("tried" because it was a good cheese, but not Gouda) Followed the exact same recipe as I normally would (200 easy cheeses) but used 4 gallons instead of my regular 1 gallon.
The cheese was good, but came out "Swissy." Some slight gas bloatage as it aged (10-12 celsius) and a definite swiss emmental taste. This same thing happened when I made my Large Colby last year. I have only made 2 cheeses of this size to date and they both did the same thing. The only difference was larger volume and a different pot being used compared to my small batches.
Additionally, both cheeses had these tiny, hard, discoloured spheres in them. They were few and far between and only found in the centre of the wheel where there was the most gas bloating.
Any thoughts? If more info on my makes is needed I can offer it, but I'm hoping the picture will be enough.