Hi..
I tried a gouda at a cheese making workshop here. I made the gouda on 15th April 2010. I didnt let it air dry at all (no time - had to get back home) and I travelled overnight with the fresh cheese vaccum packed.
I brought it back home, salted it and turned it everyday (stored it in a double plastic box - one inside the other) in my regular refrigerator
I cut it open today (just 5 weeks) from then. It looked ok (comparing with other pictures) - it was light yellow, had some air holes and a rind that looks like the other pictures (my wheel shape got completely distorted because of the vacuum pack)
The cheese developed some soft light white mold that i cleaned with vinegar and salt 2 times through the aging. I did not wax it because we do not get cheese wax here where I live.
my cheese looked softer than in the pictures (in fact as soft as butter and creamy as well) it has a nice flavor but very mild. It was in fact runny (like molten cheese) right under the rind. the middle looked solid enough.
I have put it back in the refrigerator (Chennai in India is right now at 38 degrees celsius). Now that I have cut open the gouda, can I let it age some more?
Do you think its a goner? Has anybody ever used a 1 month old Gouda or should it have aged longer?