This year I bit the bullet and actually BOUGHT a new 3Kg mould.
These are some of the new seasons cheeses which resulted, they look much better than my usual wonky offerings.
All Goudas, these are all made from 15 to 20 litres of raw cows milk and vary in weight between 1.9 and 2.6 Kg. Top front was coloured with Annatto, bottom front had Propionibacteria added (more for the nutty taste than the eyes).
The have gone through the Dutch press, which seems to be working nicely. They then dry like this for about a fortnight in a frost free fridge, which generates a bit of a rind.
The majority of these will be eaten young, just a couple of months old. Rather than cutting them and vac packing them, I have put the ones destined for early use in large ziplock bags.
The ones for longer maturation I cut in half and vac pac as usual.
Awesome. Thanks for sharing that. Here's AC4U