Gouda

Heat milk slowly to 86°F. Dilute calcium chloride in 1/4 cup water and mix in.

Sprinkle mesophilic culture over the milk, rest 2 minutes, mix in, and ripen 30 minutes.

Dilute rennet in 1/4 cup non-chlorinated water, mix in for 1 minute, and set 40 minutes. Heat 3 gallons water separately to 130°F for washing the curds.

Cut curd into 1/2-inch cubes and gently stir 15 minutes, then settle.

Remove one-third of the whey. Add hot water while gently stirring so the curds reach 98-102°F in 15 minutes; continue stirring 30 minutes.

Warm a cloth-lined mold with whey, fill with curds, cover curds with 1-2 inches whey, add follower and 3 lb weight, and press 15 minutes.

Remove from whey and press 6 lb for 30 minutes; flip and press 8 lb for 30 minutes; flip and press 13 lb for 30 minutes; flip again and press 13 lb for 8 hours.

Brine 6-8 hours in saturated brine, salting the exposed surface with 2 tsp salt and flipping/salting again at 4 hours. Air-dry 3-7 days.

Wax if desired and age at 56-64°F with 80-85% humidity for 2-6 months.