Since Gouda has to be soaked in brine for a while, I decided to try to keep the cheese under the brine instead of flipping it all day.
I ended up cutting an old chop stick down so it would fit inside the plastic container that was holding the brine. I put the cheese inside the brine, pushed it down, and wedged the chopstick on top of the cheese.
|No, the picture isn't wonky and stretched. The chopstick is pushing the sides of the plastic container into an oval shape. The chopstick did a great job. It held the Gouda under the top of the brine for 16 hours without me flipping it!|
|Here's a photo of the Gouda with the cotton bandage wrapped around it. You can't see the crack because the cotton is wrapped tightly enough to hold it closed.|