Return of the Gouda

9 May

Fortunately I did, in fact, remember to save a piece of finished homemade gouda to show you. This is not the wheel that I made in that post. It’s one I made late in the autumn after I had trouble aging the first batch. It turned out that waxing the cheese made all the difference in getting it to age without forming an incredibly hard rind, especially given that the humidity I was able to achieve in my aging space was less than ideal. It stayed in there for three months and I then vacuum sealed pieces after opening. This is the last one:

Very creamy, rich, and soft. Such an amazing contrast to the hard, squeaky mass of curds that came out of the cheese press. It really turned out well. If I make another, I want to try and let it age for a full year!