Hi everyone, get ready for a lot of string cheese today. I have lots of pictures!
This gouda is 4 months old and delicious, BUT, it's so crumbley. It may be a touch over brined. I brined, dried and aged in the cave until it had a nice rind started. Then I vacuum bagged it and let it go for the 4 months.
I didn't try melting it yet, but it falls apart and is a bit dry. Not undesirably dry but probably not right.
I made this without a pH meter.
Any trouble shooting tips?
My guess would be that it is not the amount of moisture, but rather the pH - easy to get a Gouda or other brined-after-pressing cheese too acidic, which will make it crumbly.
I agree with awakephd, My first batches of gouda were all very crumbly. cutting back a fair amount on the culture drastically improved the texture of them