I just made a new batch and it is looking pretty good at this point. It is in it's final overnight pressing now. I did a few things differently than the first time. I cooked the curds a full 30 minutes at the 102 temp to make them drier, I also rinsed them rather than just draining after I brought the temp down. (not a full rinse but I did pour clear water once over the curds while in the strainer). I had forgotten to add the coloring this time so I am getting a white colby haha...
The first time I made a much larger wheel that was under 2 inches thick. So while I soaked it in the brine, I only did so for a few hours, not the full 8 as the recipe stated. This time I made it in the "proper" sized mold and it will brine for the full time.
I am hoping these things will change the taste some. I still liked the flavor of the first one but felt it ought to be sweeter rather than so much like a cheddar in flavor.
Do you think these changes will effect the outcome much?