Tried my second Gouda this weekend. Very pleased with results...
Lessons applied from Gouda #1 -
1) curds should be cut smaller (about 1/2 inch) (curds were a little too big (wet) first time around)
2) transfer curds to mold quickly...while still warm (better knit)
3) hand press lightly several times to get all the curds in mold (could not get all my curds in the mold last time...though the extras made a tasty snack)
4) during final press, turn every several hours (last time I just let it go 12 hours and the very top of my cheese dried out)
Weight was perfect for two gallons - 2lbs on the nose. Gouda #2 joins Gouda # 1 in cheese cave for drying.