Made 2 wheels of Gouda last weekend and made two mistakes as well, mainly because being in a hurry:
1. used my new press for the first time but miscalculated the weight to use.
2. Made a fresh brine from whey but dropped in the cheeses although the brine wasn’t cooled down enough.
Result:
Both wheels swelled too much in the brine and when I dried them, they became less high and bigger in diameter. Weird. They are about an inch wider than the original moulds the were pressed in.
Nevertheless I coated them when they were dry enough and they are in the cave now.
Curious how they will taste after a week or six…

hopefully they are not too salty. So was it not enough weight? Too porous soaked up the brine?

yes, sorry, forgot to mention that the weight was too low.
Just came home and turned them. It seems that they are becoming a bit firmer.

Well, tomorrow an other challenge: My first Brie. I will let you know…

I’m thinking that your Goudas should taste fine.  The one that was underpressed may have a more open texture.  My Gouda’s frequently “spread out” as yours did.  I take that it’s because it’s a softer cheese and the weight settles over time.

That is how my Swiss acted when I brined it incorrectly. I used a previously used brine, and let it sit out to room temperature the night before. I put the cheese in at room temperature, and when I took it out it was swelled up like Herman’s was. I haven’t tasted it yet. I am assuming it will be salty.

@ Tammy: I also thought about your experience, but I made a fresh brine and the cheeses smell OK.
They are in the cave now for a couple of days and they are not so soft anymore.
On the cheesefarm where I get my milk, they use their brine over and over again, and it is just on room temperature.
I’m pretty confident they will turn out to be alright, but maybe a bit salty…

Reusing Brine over and over I dont thingk its a good idea. Cumulation of contamination and salt saturation diminishing.

I don’t know how they stop the contamination. I’ll ask the next time I be there. Salt is measured and added when needed. Reason not to make a new brine every time is the salt. Not the price, but the impact on the environment…

Farm animals love salt, saves on a salt lick.

Just opened one of the cheeses after 10 weeks and it’s delicious. Good smell, flavor is not too sharp and not too flat, just like a mature Gouda should be. And not too salt as I was afraid of.
So you were right, Rich !

Very nice prof. looking cheese !! congrats.