Pressed Gouda

Unwrapping a pressed gouda.  Now it will spend 4 hours in brine per pound of cheese; then several days on the counter drying; then into the cheese cave*.  Two months from now this will be a beautiful young gouda; in six months, even better.

* 'cheese cave' here means a mouse-proof cabinet in the cellar that maintains around 55 degrees fahrenheit and 90% humidity (with the help, at times, of a pan of water in the bottom shelf).