The recipe I use is very similar the only thing to remember is in the notes.
Colby Cheese - US
Colby is similar to cheddar, but does not undergo the cheddaring process. Colby is a softer, moister, and milder cheese than cheddar because it is produced through a washed-curd process. Colby is considered semi-hard. The washed-curd process means that during the cooking time, the whey is replaced by water; this reduces the curd's acidity, resulting in Colby's characteristically mild, gentle flavor. Longhorn is a Coby Cheese. Monterey Jack cheese is produced in an almost identical fashion as Colby, but is uncolored and softer.
1 gallon pasteurized whole milk
1/4 teaspoon Mesophilic-A culture
1/4 teaspoons 30% calcium chloride in 2 tablespoons distilled water
6 drops Annatto Cheese Colorant (optional)
Rennet per manufactures instructions
1/4 teaspoon + 2 Tablespoons flaked cheese salt
Combine milk and calcium chloride and heat to 86°F stirring gently.
Add Mesophilic culture and mix completely.
Maintain milk at 86°F, cover and allow the milk to ripen for 1 hour.
Add annatto coloring now, if you wish and mix completely.
Dissolve rennet in ¼ cup of distilled water.
Stir 1/4 teaspoon flaked salt into the rennet solution then add to milk.
Cover milk and let sit until clean break is achieved.
Cut the curd into 3/8 inch cubes and rest for 5 mintes.
Slowly raise the temperature of the curd 2°F every 5 minutes until the temperature reaches 102°F. This should take about 30 minutes.
Hold the temperature at 102°F for 30 minutes. Gently stir so the curds do not mat together. Then rest curds for 5 minutes.
Drain off the whey until it is level with the curd mass. Stir in cold tap water until the temperature in the cheese is 80°F.
Hold the temperature at 80°F for 15 minutes while gently stirring to keep the curd from matting.
NOTE: The temperature at this juncture will determine the moistness of the final product. - A higher temperature will produce a drier cheese. - A Lower temperature will produce a moister cheese.
Line a colander with cheesecloth and drain the curds.
Sprinkle 1 tablespoon of flaked salt over the curd and gently mix it with your hands your hands.
Place the curds a cheesecloth lined mold.
Press with 20 pounds weight for 20 minutes.
Flip the cheese and press again with 30 pounds weight for 20 minutes.
Flip the cheese and press again with 50 pounds weight for 12 hours.
Remove the cheese from the mold and remove cheesecloth.
Mix 1 tablespoon salt with 1/2 cup of water and lightly apply salted water to cheese using the cheese cloth. Do not submerge cheese.
Place cheese on a drying mat for 1 to 3 days, turning twice a day until a yellowish rind begins to form and it feels dry to the touch.
Wax the cheese and age at 55°F at a relative humidity of at least 85% for 2-3 months.
Turn the cheese over daily for the first month and several times a week thereafter