Washed up a Gouda today

[knipknup]

Yes, this is whole cows milk. Actually, all three that I've done like this so far, are this white.
I have a decent source for goat's milk, but not sheep.  The goat milk is pretty expensive though $12/gal.
I have some local milk source research to do still.

[MrsKK]

Try to forget about it for a couple of months.  Hard to do, I know.  I have a Gouda we've been nibbling on for the past month - it was made in early November so is seven months now and is absolutely fantastic.  I can only imagine what a 12 month would taste like.  I've got to find more time for making cheese, but it's tough to do at this time of year.  The only solution to keeping cheese long enough to age properly is to make so many cheeses you can't keep up with eating them all!

[knipknup]

That was my theory with brewing beer.  Many brewers start drinking it 10 days after brewing.  Patience is the key to excellent brews, so to make it easier, brew more often.  I am going to have to apply this to cheese as well.
This will require a larger fridge.