As the farmer of the jersey cows is currently feeding his cows on dry hay only, I decided this is a good time to try some more Gouda. My first attempt of this cheese was not a great success due to the fermented food the cows had been fed. It has been more than a week now and I haven't seen any evidence of gas formation in the cheeses. I keep my fingers cross, because I made an Alpine style cheese yesterday and it can suffer the same damage.
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