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This one is from November last year.
Gouda recipe from Ricki Carroll's book, with 1 Tbsp of dried birdseye chilli added to the curds, which made 2 x 650gm cheeses from 10 litres of raw Jersey milk. 
I modified the recipe at a second step, by replacing 1/2 of the salt from the brine with sugar.  My reasoning was that I would get a similar osmotic effect while brining, and I was aiming to get a "sweet chilli" effect. 
Paste is fine and dry straight out of the bag, firm and flexible.  Again I have the small eyes I seem to get all the time in my Gouda, no matter how hard I press them.  The small flecks of chilli are quite pleasing. 
Taste up front is smooth and creamy, no sweetness and little evident heat.  Salting appears fine.  There is a nice afterburn, not strong, but there is no additional flavour.  Not a patch on the taste of the Pickled Jalapeno I posted earlier. 
The sweet brine produced no weird effects, but didn't seem to affect the cheese much.   
This is a nice cheese, but I was aiming for something a bit more interesting.