Using Ricki's recipe, I too ended up with a too-moist, spongey, crumbly Colby. I would have thought that 50 pounds for 12 hours would squeeze enough whey out. Obviously not. When the cheese was in the air-drying phase, it developed some mold on the surfaces. Tough to keep at bay.
Has anyone successfully used this recipe to produce a Colby that is not too moist, too salty, and/or too acidic?