Hi Roxy,
I do wish you luck. My first batch was a 3 gallon washed-curd Gouda. My equipment was too small for 3 gallons and about a gallon of whey overflowed on the kitchen floor, and the curds were dripping everywhere because my strainer was too small. The floor got really slick and I was holding onto the kitchen table to stay upright and not fall on my… Anyway the next week, after mopping the floor about 3 times, then scrubbing the greasiness off, then mopping again, I went to a kitchen store and bought much bigger strainers, bowls, and pitchers. They asked me what I was doing and I said making goat cheese, but I had to tell them about 3 times, 'cause they kept asking, "Real goat cheese?" Anyway, since then, I have never done anything bigger than 2 gallons… If I have more milk than that I just make 2 smaller cheeses. Never made Gouda again either. So, are you making that much soft cheese or are you making a pressed cheese?