Blue gouda experiment

[5ittingduck]

2018 2kg gouda with PR added and a little salt added to the curd.
Dry until a faint Surface blue appears, then bag for 2 years.
This threw a bit of disgusting looking whey which tastes brilliant and I have reserved for soup.
Paste is like an aged cheddar, tyrosine crystals crumbly and cleaving on the curds rather than cutting cleanly.
Rich flavour, umami, crystals and very smooth mild blue finish.
Very happy.

[Andrew Marshallsay]

Sounds good.
A cheese for you for a successful experiment.

[MacGruff]

Looks very nice. And with an 18 month or more aging time, I am happy to hear you got the crunchy crystals developing.  Congrats!