This was my first Gouda and first pressed cheese. Thanks to this forum I found everything I need to make the cheese. I use the a kadova mold bought it from the perfect-cheese site from John@PC, the press I bought from smolt1 foldaway sturdy press and the cultures from artisan geek.
I use raw milk, since it was my first cheese of this kind I could try it with store milk but since the raw milk cost me 1/3 of the store milk I decided to give it a try.
I use 2 gallons and a half
1/4 teaspoon of danisco kazu
1/4 teaspoon of calf rennet
3 drops of Anatto
For press weight I used the one recommended by kadova.
I will leave it 5-7 in the cave and will wax it. Plan to aged at least 3 months if my wife let me do that.