Gouda - Adding Propioni Bacteria To Create Holes

[Gustav]

I'm in the mood to make some of my own cheese. Basically, It's the same recipe as making Gouda, but I'm using MA11, FLAV54 & PROPIONI BACTERIA.
I usually use CHN22 or RM32 for gouda, but I reconed since I'm adding the bacteria, there's no need for a culture that forms gas as well.
I'm hoping for a solid uniform cheese with nice big holes.
After I finished brining it, I think I should age it the same as swiss or jarlsberg. aging at 10'C for about 10 days & then at 18'C-20'C for 2-3 months or so.

Anyone have any suggestions on this or am I following my own right advice.
As I said, I'm not following a recipe, just my own mind.

Hope it works.