So over the weekend we opened the Gouda (vacuum packed) for a taste test. To be fair, we weren't expecting much considering that my wife, daughter and I had just polished off a large chunk of Beemster XO, but we had to give it a try anyway. Also, to be fair, this was the first cheese in my press -- and I WAY overpressed it due to a miscalculation.
The texture of this cheese is still slightly dry, but seems to have gentled out a bit. The flavor is a bit sharp, much like a cheddar with a slightly bitter "mark" in the background. When tasted a month ago this bitter "mark" was not there. We decided to try it again in a month. I'll be making another Gouda soon, along with a couple 1 lb wheels of Feta. (My first Feta, by the way, ROCKED! My family won't even touch the store bought stuff anymore.)