Greetings. I've made this Gouda-type (i.e. a cheese of which the curds are washed with warm water) about two weeks ago. I used 25L of raw milk from some black and white cows from a nearby farm. Here it is fresh out of the brine and posing on a scale. Since then it's lost some moisture, and is down to 2.6 kg this morning. The rind is still not quite dry enough to wax. It is taking much longer for this cheese to develop a dry rind than I usually find, and I suspect it's because of a lower than normal dose of starter culture - I added 3% in the form of a wet culture (basically a buttermilk that I get going the night before making the cheese). We teased some ceiling cheese (aka ricotta) out of the whey, which was subsequently turned into a lime cheesecake.
