I just tried the second batch of colby again - Wow! Just under two months old, it has really good flavor. I sent a big chunk of it to South Carolina in a care package to my son and his family for Christmas.
I really think this is the cheese I want to be making. It has good flavor, is moist yet not wet, and has a good firmness to it. I brought some into work with me last night and had a midnight snack of cheese and crackers.
I also brought in some cheese from another experiment I tried. It is a pressed cheese that starts out just like a cultured (yogurt) mozzerella. Rinse the curds in cool water, then pressed at gradually increasing weights, ending up with 120 lbs for 12 hours. It is a moist, slightly crumbly cheese with a lot of flavor.