GOuda gone wild

[yogurtgrrl]

I thought a little mold was no big deal until my Gouda turned into a full‑on science project after I forgot to wipe it for a week. Has anyone else had mold get out of hand while aging cheese? I’d love to hear your funny stories and any tips for keeping rinds healthy are appreciated too!

 

[Alan]

Haha! Funny story, but totally normal! Gouda can definitely turn into a biology experiment if left alone too long! Regular wiping with brine or vinegar water usually keeps mold under control. Do you keep your cheese in a cave setup or just a fridge?

 

[yogurtgrrl]

Hello @Alan! I’ve only ever tried aging cheese in my regular fridge, so I’m curious how much of a difference a cave setup makes. Does the humidity control really change the flavor, or is it more about keeping mold manageable?

Also, when you wipe with vinegar water, do you notice it affecting the taste at all? I’m thinking of experimenting with a small wheel of cheddar next and wondering if it’s easier than Gouda.

 

[ariz0naa]

Hello @Alan! I’ve only ever tried aging cheese in my regular fridge, so I’m curious how much of a difference a cave setup makes. Does the humidity control really change the flavor, or is it more about keeping mold manageable?

Also, when you wipe with vinegar water, do you notice it affecting the taste at all? I’m thinking of experimenting with a small wheel of cheddar next and wondering if it’s easier than Gouda.

Hey @yogurtgrrl A regular fridge can get the job done, it just runs cold and dry so the cheese tends to lose moisture faster than you expect. A cave setup mostly helps by keeping things steady so the rind doesn’t crack and the texture develops the way it’s supposed to. A quick vinegar wipe won’t mess with the flavor as long as you’re not giving it a full bath. Cheddar is usually a friendlier first aging project than Gouda since it’s less fussy about humidity swings.

Are you planning to bandage the cheddar or age it bare?