Para elaborar queso Gouda es necesaria una humedad constante en el proceso de maduración, por lo que la aparición de mohos es común. Eliminarlos con un paño humedecido en vinagre y posteriormente frotar con sal. Este proceso no es necesario si se ha pintado el queso con pintura antimohos
Utilizar leche entera de vaca mezclada con 1 cucharada de nata para montar por cada litro de leche. La mezcla de leche y nata se realizará con mayor facilidad si las diluimos cuando ambas estén templadas.
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