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Hey everyone, I’m trying my hand at Gouda for the first time after binge‑watching cheese‑making videos. I keep seeing different temps for heating the curds, some say around 90 F, others push it higher. Has anyone nailed down the best temp? Thanks!
I’ve only made soft cheeses so far, but Gouda’s on my list. I heard the “wash curd” step is key. Are you planning to try that, or just stick with a straight heat‑up?
