It will be difficult to go back to pasteurized milk, but this was a rare chance to work with this milk. I said thank you to both the lovely cow, and her owner.
I think I have made gouda style cheese about 8 times now. It seems a fairly reliable and satisfying cheese to make. The longest I have managed to age it out is 7 months. With this larger size, perhaps some of it will be able to be saved for a longer time.
No problems during this make. Flocculation was a little long due to using a bit less rennet. The pH at draining was a bit high, but the curd felt ready to grip and texture testing. Approximately 3 hours from starter in to draining, and total pressing time was 5 hours, so right on schedule. Surprises were the large size of the cheese with 3.25 gallons making a 4.5 pound cheese prior to brining.
Look at the spreadsheet to see the data.