Recently I cut into the second wheel I made and was pleasantly surprised by the flavor. It has a soft full bodied sour flavor, exactly what one might expect from a medium aged (the Dutch call it jong belegen) Gouda style cheese. I made this cheese mid March after a recipe from David B. Frankhauser's website, a great site to start from: http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese_5_gallons/CHEESE_5gal_00.htm
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