i made yesterday Friday, one Gouda wheel from 14L fresh raw cow milk, i added a little of dried garlic powder and some whole black pepper when molding…

it is now in the brine for 24 hours .... i hope i will do another wheel with dried chives and red chilli or cumin ...

any idea if i should add some citric acid to brine to lower the brine pH , or no need?

Does the recipe say that? if not I would not.

I have somthing strange happened to this wheel of gouda, inflates from both sides (up, down) only, see attached pictures.

maybe u made some swiss cheese I would leave it and see what happens as long as theirs no mold on the outside. Their might be a chance your garlic has fermented. keep it at the proper ripening temp. Looks good otherwise :D

I made a gouda a while ago and it did a simular thing. I was hoping it was going to stop. I was imagining the cheese blowing up while I was at work and cheese going everwhere. But it did and it turned out great .

so , for sure now it has eyes, and i hope big eyes…  how long shall i wait before i cut it ? two months?
by the way it ‘s stopped infalting, ...

i am keeping in it arround 8C

I would wait at least 3 months and longer if u can

for gouda !! hmm i will try

mine is over 3 months and am waiting for Christmas LOL

i am going to wait ... waiting is really hard

Just looking at my list (website) and my last cheese I made is 4months old and I have not tried my Goudas yet and their 6months old, so I have about 8 wheels I haven’t tried yet LOL

wow ,,  8 wheels !!! how can u find a place in ur fridge, if i did so, my wife will kick my ass
all books say that gouda do not age so long as cheddar

Well the thing is that home made generally does not resemble the commercial stuff so hoping it will be well worth it LOL. The crisper draws are removed and the area is my cheese home
Guess luck i live alone.

i cut this wheel it has been aged since 16-November-2007… three month and half…

Wonderful it taste like heaven… the black paper with dried garlic works very very good, i shot some pictures, i will post it tomorrow .....

Wonderfull!!!
Since your making lots, why not make a website of your cheese journey