You've inspired me! I hope my gouda will turn out to be half as decent. I'm not expecting much, that way, I won't be disappointed (although my inner optimist is keeping her fingers & toes crossed). The cut-up photo...it looks really, really creamy!
And not meaning to hi-jack, but since the whey-used-as-brine was mentioned...how long does this keep in the fridge? I've got fresh whey right now, draining & the rest is already in a couple of gallon jugs (thanks, Boofer!)-salted, too. Is there an expiry date to this? Thanks!