Mystery Theatre. Well it looks like mine were not dry enough!
More closely visually inspected my 3 Gouda's, two Cabre al Vino's
and large 3 US gallon plain Gouda
, that I vacuum bag sealed on June 20 after 2 days as dry to touch and had been aging in household very cold fridge. All three had small amount of water between bag and cheese, not good. So I removed from bags and placed in house fridge without plastic humidity control box overnight to dry out.
See links above for where I posted the pictures, the 3 US Gallon plain Gouda picture better shows the proportionate amount of water. The fluid was very watery and smelled fine, but long term could be disastrous for aging and probably th cause of people have mold behind their wax when finally cut open. The only good thing is I sealed in vacuum bags instead of wax so I saw and caught the problem early.
So obviously even though cheeses were dry to touch and I thought ready for sealing, I've sealed them too early and cheeses are still trying to expel water which is caught by plastic bag seal.
Conversely, my Jalepeno Monterey Jack
that I also vacuum bag sealed has not given off any water, however it does feel softer than the Gouda's and it has settled and bulged slightly at the sides and become more barrel shaped as you can see from the picture there.
I've initially thought that salt as it permeates further into cheese over time is cause as it dehydrates cheese. But one of my Cabre al Vino's I never salted and it had the same problem and the Monterey Jack does not have this problem.
So it looks like the problem is particular to Gouda's, any other ideas on what's going on?