In my enthusiasm after making my first Gouda of the year seemingly very successfully, I pressed the second Gouda even shorter because it had reach PH 4.5 Basically, I did not press it enough. For a few days I could kind of hear squishing inside when I squeezed them. Now the rinds are dry and that does not really happen, but I worry that there may be too much whey and it will make them taste bad after aging. Below is a picture of the crosscut and the rind (the latter I am very happy with). Note the little balls are mustard seeds (which seem to have added nothing in terms of flavor. I have eaten probably 1/4 lb of this over the past few days and today it was really quite good.