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I just finished the last of a gouda from one year ago - it was good, sharp though and almost cheddarish. I opened another that is 5 months along, and I think I prefer that one for its smooth creaminess. Both were made with raw jersey, both with kazu as starter. The younger one also had a bit of FD thrown in and perhaps that added a bit of something nice. Sadly, no image of the old cheese, only the young one. I also included the spreadsheets of the two makes.

Very nice looking cheese.  The FD might add some extra buttery notes, and can produce a bit of gas.  Aged gouda takes on a whole new flavour, and it does sharpen up.  I quite like aged gouda myself (I have a bit that is almost 5 years old now), but 5 months is a great age.  Too young and I find it a bit under whelming, but as you get to 5-6 months it really starts to take off.  Next big jump is around 8-9 months, and then over 12.  A cheese to you.

- Jeff

I always like a little gas with my cheese!

Quote from: scasnerkay on August 14, 2015, 04:22:06 AM
I always like a little gas with my cheese!

Susan, you always have the pedal to the metal .