grongar:
Gouda - Sterlizing tools
grongar:
Gouda - Local milk
grongar:
Gouda - Rennet
grongar:
Gouda - Mesophilic starter
grongar:
Gouda - Three recipes
grongar:
Gouda - Stirring in rennet
grongar:
Gouda - Mixing brine
grongar:
Gouda - Testing for clean break
grongar:
Gouda - Cut curds
grongar:
Gouda - Cooking the curds
grongar:
Gouda - Removing whey
grongar:
Gouda - Replacing with water
grongar:
Gouda - The press
grongar:
Gouda - Lining the mold with cheesecloth
grongar:
Gouda - Cloth-lined colander
grongar:
Gouda - Cooked curds
grongar:
Gouda - Drained curds
grongar:
Gouda - Putting curds in press mold
grongar:
Gouda - Pressing
grongar:
Gouda - After first pressing
grongar:
Gouda - Top after first pressing
grongar:
Gouda - Bottom after first pressing
grongar:
Gouda - Top after second pressing
grongar:
Gouda - Soaking in brine
grongar:
Gouda - Turning in brine
grongar:
Gouda -aging - first night
grongar:
Gouda - Top
grongar:
Gouda - Ready to cut open
grongar:
Gouda - First cut (25 days aged)
grongar:
Gouda slices
