Thinking of doing linseed (flax) oil, as it polymerizes naturally, and is more traditional to Gouda.
I have been looking for Flax seed oil, but can only find a olive/grape seed/flax blend. I was under the impression that grape seed oil leaves an unpleasant flavour on the cheese so I have been hesitant to use it. I used olive oil instead.
I wasn't going to open up the wheel so soon, but I am leaving for the lake in a few days to visit my wife's family and I promised them some cheese (They were subjected to my first few disasters). Here are some pictures of the results. They are the shots of what I am calling the top, bottom and one of it cut in half.
It had a really pronounced smell when I first cut it open, not a bad smell, but just in your face. It mellowed as I finished up my sectioning and bagging. Right out of the fridge it has a mellow flavour with a slight tang at the end. I waited until it came up to room temperature to taste again. It still had the mild start, but finished with a better flavour at the end. Not as strong as some of my other cheeses, but not soapy like a few of the others. My "focus group" (my co-workers) quite enjoyed it and commented that the smell added to character of the cheese. I will definitely add this to the list of ones make again. Of course it has to get in line as I still have others I want to make. I think once I am done my experimenting to find out which ones I like to make I will pair things down and make only a few types. Any way here are the pictures
