I found this one in a flyer from a supplier for cheese making equipment, dating from 1987. I attached some pictures from the flyer itself.
I didn’t use this recipe yet, but in a discussion about Gouda recipes I mentioned that the farmers here in the Netherlands use fairly easy methods and recipes to make their Gouda cheeses. And be sure that I don’t judge about what it better, I have to taste the difference first 
Warm the milk to a temperature of 83-86F
Add 1% starting culture or 2% fresh buttermilk and per 1 gallon of milk 1 ml of liquid rennet.
Put the milk away for about half an hour in a warm place.
Cut the curd into pieces the size pea, this must be done in about 10 minutes (hurray, a unit I don’t have to convert 
)
Let the curd rest for 5 minutes.
Drain about a third of the whey.
Warm the curd to a temperature of 97F by adding warm water of about 167F (for big cheeses this is done in to parts: first up to 91.5F), stir constantly for 10 minutes.
Let the curd rest for half an hour.
Drain all the whey and put the curd into the molds, manually pressing it firmly into the mold.
Put the follower on the mold, turn the mold upside down and let it drain for 10 minutes.
Press the cheese for 1 hour with twice the weight of the cheese.
Press the cheese for 5 to 6 hours with 5 times the weight of the cheese.
During pressing, regularly turn the cheese by getting it out of the mold, turn it and put it back into the mold.
After pressing, let the cheese dry for 8 to 10 hours in the mold without net or cheese cloth.
After drying put the cheese in the brine, depending on the size for a half up to 3 days.
(Personally I think that’s too long. It’s an old recipe and also noticed that in old books the brine was much stronger, resuting in a much salter cheese)
After the brining the cheese has to dry for 24 hours, before it can be coated or waxed.
Let the cheese ripen for at least 4 weeks.
Well, I think I wil try this myself after our holiday because I’m really curious to see and taste the results.
