Gouda originates from the Netherlands and is a washed curd cheese, similar in some ways to Edam. It is pressed, brined, then waxed for ageing and matures in about 6 weeks. It has a subtle flavour and has low acid development during ageing.

This is the tutorial that everyone has been asking for! After many requests, I've had another attempt at Gouda, this time with a better recipe. I am happy to report that it appears to be a success, but the taste test will fully determine that.

Check out the waxing instructions here; [ Ссылка ]

I recommend our Hard Cheese kit for this cheese; [ Ссылка ]

Check out my other cheese tutorials; [ Ссылка ]

Help fund the next cheese making video by pledging your support at Patreon; [ Ссылка ]

Curd Nerd Newsletter; [ Ссылка ]

My First cheese-making eBook, "Keep Calm and Make Cheese" [ Ссылка ]

My Second cheese-making book, "Keep Calm and Make More Cheese" [ Ссылка ]
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