Second go at Gouda

[MrsKK]

Looking good!  I've got a Gouda in the press right now.  This is my second and I'm hoping to get it to six or more months before we crack it open, but we'll see.

[smilingcalico]

Good work. As long as you develop a nice rind, you don't have to worry much about molds.  That's what a rind is for, protecting the cheese inside. 

[Boofer]

That's what a rind is for, protecting the cheese inside.

...and developing the cheese inside.... 

-Boofer-

[Gürkan Yeniçeri]

Hey Gemma, I waxed all my goudas as the diameter is small and didn't want to loose all that nice cheese on the rind. Rind gets thicker in time unless you have a proper cheese fridge.

[gemma.tyson]

Thanks guys.
I have been having a think about whether to wax or oil.  I am tempted to oil as I really like the look of it.  Not awfully keen on wax.  Have been reading about different types of oil.  Trying to avoid peanut oil.  Can I use a sunflower oil?  Has anyone tried this?

[Boofer]

Member Wayne has used food-grade mineral oil. I have used EVOO with success.

-Boofer-

[gemma.tyson]

Thanks Boofer.
I have EVOO (?extra virgin olive oil) and also food safe mineral oil that I use for my kitchen wood products.  When I wax I am sealing my cheese and protecting it whilst it matures, when oiling am I looking for the same effect?  Articles I found seem to indicate that oiling is only effective for short term storage.  Any thoughts?

[smilingcalico]

For a protective oil, try flax oil, aka linseed oil.  It polymerizes naturally, and hardens when exposed to air.  It'll definitely help protect the cheese.

[rev.cheesy]

Hey, you are talking about cleaning mould off with vinegar and salt solution.  I found that when I tried that with a Havarti, the cheese took on the taste of vinegar, and we ended up tossing the whole batch.  Is there something I am doing wrong?  We wiped it off with paper towel and everything. 

I have also found that all of my cheeses have moulded quite quickly in my small fridge "cheese cave."  We think it is due the humidity being too high.  So we have taken to aging until the moisture content is about right just on a shelf at room temperature, then waxing and throwing them in the fridge.

Any wisdom on these would be more than welcome.

[MrsKK]

After scrubbing the mold off with salt, I then wipe it down with vinegar.  I then wipe the vinegar off.  I've never noticed a vinegar taste to my cheese.

[Mateo]

Gemma wonderfull cheese   

look really pro