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##Place the cheese on the drying board and try to keep it somewhere as close to 50 degrees F as possible. It is winter and my basement is about 55 degrees so that's what I did.<br />[[File:gouda_16.jpg|600px]]
##Flip the cheese daily to ensure even drying.
##If any mold forms, wipe it off with a cheese cloth dipped in vinegar. Check the image below and you will be able to see that there is a rind that has formed on the cheese. I read, later, that the optimal drying conditions is 50 degrees F and 85% humidity. I dried my cheese in closer to 50% humidity. I suspect that the dry environment contributed to the cheese forming the rind as the outside dried too quickly. '''*NOTE''' Waxing will eliminate the rind, see the updates at the end of the article.
#Waxing
##The last, optional, step is the wax the cheese like the professionals do!
###If I were to do this step again I think I'd just poor the hot wax into some hot water. Wax floats and tends to cool into a nice floating disc that is much easier to get free.<br />[[File:gouda_24.jpg|600px]]
==1 Month Update==
After letting the cheese sit at room temperature (between 65 and 75 degrees F) for a month we opened up and tried another section. It still tasted good, but the most interesting part is that the rind was gone. I believe that after being waxed, and sitting, the moisture in the cheese redistributed to make all of the cheese an even texture.
==2 Month Update==
After letting the cheese sit at room temperature (between 65 and 75 degrees F) for two month we opened up and tried another section. The flavor didn't change much as far as I can remember. Everything was still good. still no rind.
==References==
*[http://www.goodreads.com/book/show/1270920.Cheesemaking_Made_Easy Cheese Making Made Easy: 60 Delicious Varieties by Ricki & Robert Carroll]
[[Category: Bushcraft]]