I cut into a 4 pound Gouda with Garlic , for the second time , I tried it at about 4 months , good but a little acidic and very mild , re-waxed and aged it until yesterday , about 7 months total now , and Fantastic !!!
It always amazes me the changes that occur in some cheeses with just a little more aging.
I used GC's recipe for a washed curd cheese , and added 1/2 cup of our fresh garlic , boiled in about 1/2 cup water , added the garlic water to the milk while heating , and added the actual garlic to the curds just before molding.
I used 2 gallons of P/H milk mixed with 2 gallons of Raw milk , I get a great curd set with this combination while bringing the price to a more reasonable level , than when just using the more expensive Raw milk.
I think the amounts were right on , the Garlic is very evident , but not over powering , the cheese is an excellent Gouda type crumbly but still sliceable when at room temp , and melts very well for a great grilled cheese sandwich.
All in all , very pleased with this one , The garlic is pretty much undetectable in the photos , pretty hard to see at all really as the color blends in with the color of the cheese , but it's definitely there.