Author Topic: Colby-Jap  (Read 735 times)

Offline DeejayDebi

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Colby-Jap
« on: November 01, 2009, 11:50:25 AM »
I really love pickled jalepinos and wanted to make a mild tasting cheese that really brought the japs out to the forefront so I did a Colby and added a ton of jalepinos - seeds, pith and all.

These came from a can and had pickled carrots in them not bad so I used them too for color contrast. Only 50 cents a can and they are pretty good. I only used 1/2 teaspoon of annatto so it wouldn't be to dark.

This is my first use of the new tomme mold I got in WIsconsin from Dairy Connections for only $30

Any way here's the Colby-Jap after the first press:



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Offline FarmerJD

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Re: Colby-Jap
« Reply #1 on: November 01, 2009, 01:39:29 PM »
That really looks great. I am puzzled about the annatto. I used 3/4 teaspoon for 21 gal and got darker color than this. Any idea what the difference might be? Also, I have a more general question about my colby that I am posting under my "colby recipes" thread. I would love your input.

Offline Tea

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Re: Colby-Jap
« Reply #2 on: November 01, 2009, 01:46:22 PM »
That is a very impressive looking cheese Debi.  How are you going to age it?

Offline DeejayDebi

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Re: Colby-Jap
« Reply #3 on: November 01, 2009, 06:26:57 PM »
This was store bought milk FD. Makes a big difference. That much in my raw milk cheese and it would be BRIGHT orange.