I had the gouda with black mustard seeds at the cheese festival thing last summer. I was going to make some using Herman’s Gouda recipe, but I was wondering if anybody has ever done that and has a theory as to how much mustard seed to start with on a 2 gallon milk batch.

I found Herman’s recipe, I’m going to use that.

Good to hear that Tammy, hope it will turn out fine! Keep us posted…