Hi Jeroen,
thank you for all the info, it looks really interesting. How far do you find 1 kg will go? I'm typically making 3kg sized Goudas say 20cm in diameter, and waxing them, and I'd really like to try this.
I noticed the coloured ones all seem to contain the natamycin, so do you start with a transparent coating for 2-3 layers and then move to coloured?
Also, in some commercial Goudas I've bought I've noticed what looks like a thin mesh embedded in the coating. Do you know if this is how they do this, by using this coating on a bandage?
Mike