CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: lwybrant on April 04, 2011, 07:18:44 PM
Title: Gouda - Too Moist After Pressing
Post by: lwybrant on April 04, 2011, 07:18:44 PM
Had some gouda i pressed, it slightly came apart and i still put it in the brine. It seems to still be really wet inside and i flip it several times a day. Do i let it dry slowly to a rind or what?