Gouda, pH Excessively Low At Brining - Impact?

[george13]

I was curious as to how an increase in acidity for a Gouda type cheese will effect final taste, texture, outcome.  My brining target point was 5.8, unfortunately I was unavoidably called away, and when I returned, my cheese was at 4.9.  I immediatelly placed it in the brine (21%), and was thinking of continuing with the process of aging and waxing.  I guess I can wait the 60 or so days to find out for myself, but was just wondering of any other experiances out there.

[Sailor Con Queso]

The extra acidity will make this a drier, more crumbly cheese. It will also take longer to age, so I wouldn't touch this one for at least 90 days.

[george13]

Thanks, do you think I should wax it or just let it form a rind.

[Sailor Con Queso]

Don't wax too early. It needs to dry really well first.

[smilingcalico]

Yes, as Sailor says, drier.  You may find the texture to be chalky in the center.  If you have the wax, I'd say go for it once it's dried a bit, though this will not fix the problem of high acidity.