I turned my Gouda for the second time since making it (made it 4 days ago) and It Doesn't seem to be getting a rind. I remember it being dryer when it was fresh than it is now. I have been reading other gouda recipes and other peoples' posts on how they made there Gouda and I'm thinking that there are a couple spots where I may have been able to improve and could possibly fix.
1. I only let the cheese sit in a brine for 3 hours (the recipe said 3-6 hours per pound [mine was 2.22lbs] but I remember reading on a post that 10 hours resulted in a too salty cheese for someone, so I just did three). I have some whey left over from an earlier cheese, should I re-brine it perhaps?
2. My target humidity is 85-90% RH and my hygrometer says the container never got above 91%, but after 2 days there was condensation on the container and today the container seemed a bit fogged up. That would mean its hitting 100% RH, right? Is my hygrometer off? Should I maybe shoot for 80-85% RH?
3. Some recipes I have read said that they left there cheese out for almost a day after making their Gouda, but after removing mine from the brine and letting it dry for maybe 10 minutes, it went in its box in the fridge. Should I maybe take the cheese out and let it dry?
The cheese does have a rind, it just doesn't seem dried out enough. Should I just be patient and give it more time? It has only been 4 days.
Any ideas would be very helpful, thanks in advance! This is my first gouda, so I don't really know what I am looking for... Maybe I should go buy some at AJ's and try it out, lol. Would pictures maybe help?