Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
You're one step from joining Cheese Making Forum – DIY Cheese Recipes, Aging Techniques & Equipment. Create a free account to post, follow threads, and never miss an update. Sign up free →
Hey friends! So I tried making Gouda for the first time and ended up with small holes like Swiss. What did I do wrong? Could it be contamination or temperature? Any suggestions or tips are welcome!
Hey friends! So I tried making Gouda for the first time and ended up with small holes like Swiss. What did I do wrong? Could it be contamination or temperature? Any suggestions or tips are welcome!
I had the same thing happen with my first batch of Gouda last winter. In my case, it was a mix of temperature being a bit too warm during aging and not pressing the curds firmly enough. That combo let gas build up, which made those little holes. I suggest try keeping your aging temp closer to 50 F and press a bit longer next time.
