Oh, yeah. The neighbors keep throwing me bags of tomatoes! They don't stop producing, despite frost having come around several times!
They worked incredibly well with my younger gouda and havarti I opened around 2 weeks old... mistake indeed, but the tomatoes with them made it all worthwhile.
As to update my 4 days of cheesery, I have now eaten 3 of those wheels! It's been over 7 weeks for a couple of those gouda. The first I opened within 2 weeks of making, and it was truly awful compared to the one opened at 4 weeks. The one opened recently at week 6 was really good, but I gave half to the tomato neighbor. My last one opens on Monday at exactly 7 weeks of manufacture.
They all pressed around 1.13 psi, according to Sailor's chart. Yet, they are all well pressed and had no air bubbles or imperfections. The older they got, the better they have been! I'll now press around 5psi and see how it goes as I enter into 25+ lb. cheeses.
What a trip! In 7 weeks I have gone from a simple press and 4 lb. cheeses to a fulcrum press and 9" ss mold doing 25 gallon batches (starting next month). I also picked up color and smoke, so my next gouda will have them both. This has ben one of the best culinary trips in my life. Now to master the mold grown cheeses....