Gouda Day to You

[CheeseSnipe]

So this weekend I cracked open my 8lb Gouda (recipe from 200 Easy Cheeses) after 4+ months of aging. Not bad, but not great. Texture was pretty good, maybe even a tad bit too most. Consistency was even all the way to the center. I thru it back in to continue evovling but for now I have a piece I can melt over stuff. Curious if there is a sweet spot for aging gouda. I've heard minimum of 3 months but I personally don't like the 2 yr old stuff so somewhere in between is where I'll shoot for next time.

[JeffHamm]

Hi Cheesesnipe,

Was it too mild in the flavour for what you were shooting for?  I've only been making smaller cheeses (10 litre batches, so around 1.5 kg out of the press) but I've not found them too dry after a couple months.  Perhaps you do not need to wax it?  If you're dealing with a mold problem, then once a rind forms, that shouldn't matter too much as you can just brush it off every so often.  It might be that the lack of oxygen is slowing the flavour development. 

Anyway, keep us updated as you try this one out over different time periods.   I've got a waxed gouda that I'm going to cut into in a month or two.  It will be around 8 or 9 months when I do. 

- Jeff

[Brie]

Looks great, Cheesesnipe--Gouda should be either waxed or vacuum-sealed. The humungous size of yours really needs more than 2 or three months to age--and make certain the cave is between 50-55 degrees or it will take longer than that!. I would suggest re-sealing and checking again in another few months--you will be greatly rewarded. Keep us posted!

[wendygai]

Know I'm late to this but I made the same recipe but only 8 liters, very very nice after 12 weeks....I think reseat and try again in a few months