I'm new to cheesemaking, and learning alot by reading. I have fresh goat's milk that I"m using.
I tried my first Gouda, using the recipe in the database. It's now a bit over three weeks old, in the cheese cave at 50 degrees (but the humidity does drop to under 70% at times). I'm not sure what the humidity level should be for the finished/aging cheese. The rind is firm. Anyway, I cut one open yesterday. Great flavor, nice mini eyes, but a dry, almost "squeeky" texture. Is this because of a lack of humidity, or because of something I did when making the cheese? Or something else entirely?