Gouda belegen (medium-aged Gouda)

Instructions

1. Heat the milk to 31 °C in a clean vat, add the lactic starter and let it rest for 45 minutes.
2. Stir in the diluted rennet and let it coagulate for 35 minutes until you get a clean curd.
3. Cut the curd into grains the size of rice grains, then stir for 15 minutes while gently warming to 37 °C.
4. Remove about half of the whey, then mould the curd and press for 2 hours, turning the cheese regularly.
5. Salt the cheese in cold brine for 24 hours.
6. Age the Gouda for 4 months at 14 °C and 85% humidity, turning and rubbing it regularly.