I was curious as to how an increase in acidity for a Gouda type cheese will effect final taste, texture, outcome. My brining target point was 5.8, unfortunately I was unavoidably called away, and when I returned, my cheese was at 4.9. I immediatelly placed it in the brine (21%), and was thinking of continuing with the process of aging and waxing. I guess I can wait the 60 or so days to find out for myself, but was just wondering of any other experiances out there.
The extra acidity will make this a drier, more crumbly cheese. It will also take longer to age, so I wouldn't touch this one for at least 90 days.
Thanks, do you think I should wax it or just let it form a rind.
Don't wax too early. It needs to dry really well first.
Yes, as Sailor says, drier. You may find the texture to be chalky in the center. If you have the wax, I'd say go for it once it's dried a bit, though this will not fix the problem of high acidity.