Texture seems very open. Is that how your Colby normally is?
If I have my dates right, you cut this cheese 1 month after making it? Could that explain the lack of Colbyness?
I've only made one Colby, which was cut 2 months after making and eaten gradually over the next month. Now maybe it was just my mind playing tricks on me, but between the first taste of the cheese on Christmas Eve and the last crumb that I ate in January, it was like a revolution happened within the brick. Sharper, tastier and even a different texture. Again, maybe I just imagined it.