I’ve been having trouble with my Gouda getting moldy during the curing time prior to waxing.  I’ve rubbed it with salt, wiped with brine and vinegar, and still the mold builds up to the point that it affects the flavor of the cheese.  I’m wondering if any of you have ever tried adding salt to the curd prior to pressing rather than soaking in brine; and then drying and waxing as you would a cheddar.  Or, alternatively, drying just enough after brining to dry the surface and waxing without the 3 week wait.

1. Try warm salt brine
2. Try Potasium Sorbat solution

Of the two batches of Gouda that I made, I didn’t wait the full 3 weeks to dry.
The first one was my first batch of cheese period ,and it seemed like I may have not had enough salt in the brine so during drying it I put salt directly on top of the cheese.
It weeped a lot and then got dry to touch so I waxed it.
The second one, Jalapeno Gouda, I used a lot of salt in the brine and it dried to touch sooner than 3 weeks as well,then I cold smoked it then waxed it.
They are both only about two months into ageing.
I have not tried any of it yet, so the jury is still out.
I have not seen any mold on any cheeses yet.
One thing I do before I start is to spray Idophor solution on any thing I will be using to make the cheese,including the cheese cloth and the kitchen sink,  then letting it work for a few minutes then rinse every thing off with hot tap water.
I don’t know if this right or wrong it is just what I do.

What is the size (how much milk) of the Gouda and for how long did you smoke it?

My gouda is a two gallon-two lb cheese.
I have an electric smoker with a digital thermometer on it.
It sort of looks like a mini refrigerator. Got it at a place called Sam’s Club which is owned by Wal Mart.
I use it to smoke jerky,sausage fish, steaks and so on.
I did not turn the heat on in the smoker just the thermometer
I started some small wood chips on fire (smolder no flame) with a little mini torch, in a little metal container and placed it in the bottom of the smoker and monitered the temperature.  It was only in there for about 3 hours.  I used pecan and mesquite chips.
I turned it over once.

Thank a lot

Rich

too much humidity in ur curing room, u need to wait approx 3 weeks until u get dry rind then u wax , or too much moisture in ur cheese

if i were u, and have such himid room , i won’t wax it , and let it develops natural rind with molds

i do not understand how the outer mold is affecting the taste of cheese from inside !!!!

aged gouda never waxed

regarding the way of adding salt, the salting method won’t help u with ur problem, and if u salt the curds like cheddar :

1- the cheese will never be smooth
2- u will have real aging problems : why: because in cheddar u reach the target pH before salting and pressing: but in gouda u reach that pH after 24 hours in press: so if u salt gouda curds, u will end up with something can not be aged correctly nor develop its characteristics: as salt will hold back the culture, and directly affect the moisture content

Alex - 03 July 2009 06:35 PM

1. Try warm salt brine
2. Try Potasium Sorbat solution

i disagree, the problem is not what it seems