I started out with a recipe I thought would yield one 6" Gouda, but ended up with two eights.
My book says 1pound of cheese per gallon of milk.
I dunno but they look good
Oh I made a pepper/Garlic Gouda.
Thanks
Fatman
Just thought I would update this. after 6mos of aging cut into the first cheese texture was good and firm a bit crumbly not exactly Gouda feeling but passable, flavor was mild but good, not enough peppers as suspected.
Melted very well, too crumbly to shread.
Slices ok but still too crumbly.
I suspect I used a bit too much pressure, I used a lever press for this and wasn't happy with the weight arrangement.
Anyway ended up eating both cheeses a bit too quick. oh well guess I need to make more next time.