CheeseForum.org » Forum

I made a gouda like three months ago and yesterday I open the fidge and I notice some liquid under the Gouda them when shake it I notice that the cheese was moving in side the wax, so I open it an it was full of water and smells like when a baby vomits milk. My cheddar has water too but because it was just a month old it didn't has that much liquid inside and the smell wasn't that bad.
Does anyone knows why this happen.

Sure, due to inadequate drainage before waxing. Usually caused by poor milk quality, uneven curd size, wrong combination of moisture target with floc multiplier/curd size (by this I mean inadequate cook/stir/heat schedule, retained too much moisture before press).

I also think it may be due to lack of drainage during pressing.