Last week i made a gouda cheese brined it for 30 plus hours air dried it for a week and it still seems very moist in the center, should it form a rind like chedder?
First question is how much did the wheel weigh before going into the brine? Second question is how do you know that it seem very moist in the center? The wheel will develop a nice rind as it ages and it will become much firmer as it continues to loose moisture.
Maybe a three pound loaf. The loaf cracked after the curds had set when the mold was removed. It is in the frig now at 52 degrees drying out. It felt moist at the center, maybe it needed a lot more drying time.