I just opened a Gouda that’s been aging for 6 weeks - I know, a bit young; but I’m the impatient type.  It is great!  The texture is buttery smooth, fairly well closed, mild taste, and delightfully moist.  All in all, I think its perhaps the best cheese I’ve made.  I used Dave’s gouda recipe - MM100 culture was likely the key difference, along with having the ability to monitor the pH.  When the wheel came out of the mold it was quite pliable - similar to bread dough.  I thought it might be too soft and sag a lot in aging, but it did not.  It’s just slightly bulged at the side.  Here’s a pic of the wheel right out of the vacuum seal.

Good for you , very nice looking texture.

Very nice, great job!

Looks like a small cheese, am I right?  About 1 to 2 lbs?  You have a very thick rind developed - how long did you air dry your wheel?  Also, I’d be interested to know how you obtains the very round appearance.  The texture of the cheese itself looks quite good, although you do have some rather large mechanical holes in it.  However, for a very first cheese I’m quite impressed -  it looks really good!

Rich,
I was pleasantly surprised to log on and see that you finally opened your Gouda.
I’m also thrilled that you are pleased with the results.
I’m not positive that my recipe turns out a cheese that has a perfect Gouda flavour but everyone that tries it seems to really like it.
One suggestion…...
Find some multi grain club crackers to eat with this cheese. I’m yet to find a better combination of flavours.
I still have plans to make some cheese this summer but springtime is NOT the right time.
I’m taking care of my dad’s lawn (and garden) as well as my own, so free time is not something that I have a lot of, right now.
Once the dry weather kicks in I’ll have a lot more time and plan on enjoying some time in the kitchen.
Hope this finds everyone well.

Dave

Looks very nice Misty