I made a small (ca 350 gr) Gouda cheese with tiny pieces of fresh wild garlic in it, adjusted after the curd was cut and washed twice.
It is ripening now, in my improvised shed, with at this moment pretty steady circumstances ( +- 10 C° and humidity around 80 %.
But.... After one week the cheese is still leaking. I turn it everyday.
Could anyone tell me what causes the leaking and if it is something I should be worried about?
(I am an absolute newbie in cheesemaking... Have had only one small Gouda ready to eat, until now.)
View attachment 1000061797.jpg
It is ripening now, in my improvised shed, with at this moment pretty steady circumstances ( +- 10 C° and humidity around 80 %.
But.... After one week the cheese is still leaking. I turn it everyday.
Could anyone tell me what causes the leaking and if it is something I should be worried about?
(I am an absolute newbie in cheesemaking... Have had only one small Gouda ready to eat, until now.)
View attachment 1000061797.jpg
