I got to try this cheese last spring and although I am not fond of the normal comercial swiss cheeses this one was sweeter and has a texture closer to a cheddar. I really liked it. Last summer while researching this cheeses I found some information which lead me down this path towards it's make. This eneded up being the most loved general eatting cheeses in my Christmas packages.
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Queso Colonia
"It is the artisan cheese of grazes firm “Swiss type”, of smooth consistency, tender and easy to cut, elaborated with whole, natural milk and just milked, which guarantees its matchless quality and flavor.
The forms are of approximately 6 kg and they are characterized by its round eyes, that vary of size, medium or small.
Its color is yellow straw-colored, with a lactic scent and flavor, typical of this cheese class and is consumed with a maturation superior to the 45 days.
The make -
7 galons whole raw milk
1/4 teaspoon TA 61
1/2 teaspoon LH 100
1/4 heavy teaspoon Proprionibacteria
Pinch of MD89
Rennet
heat milk to 93°F
Add cutlures and let rest for 2 minutes to hydrate then stir in.
Allow milk to ripen for about 45 minutes
Add rennet dissolved in 1/4 cup water. - used flocculation multiplier 2.5
Maintain the temperature at about 93°F.
Cut into 1/4 inch pieces then allow healing for 5 minutes.
Stir curds gently for about 25 minutes.
Allow curds to settle to the bottom and rest for 5 minutes.
Remove about 1/3 of the whey and stir for 5 minutes.
Add 140°F water sufficent to raise the temperature of the curds to about 100°F.
Slowly raise the temperature of the curds to 108°F at about 4 °F per minute over a 35 minute period.
Turn off heat and allow curds to settle to the bottom for about 5 minutes.
Scoop curds into a cheeses cloth lined colander and drain for about 5 minutes.
Put curds into cheese cloth lined molds and press with medium pressure for 1 hour.
Flip cheese, adjust clothes and press again with firm pressure for 12 hours or over night.
Brine for 20 hours turning frequently. 18% saturated brine 1 part water 5 part salt
Remove from brine pat dry and allow to air dry until dry to the touch 2 to 3 days.
Ripen at 54°F and 90% humidity for 2 weeks turning daily.
After 2 weeks ripen at 72°F for 1 week to help form eyes
after 1 week return to 54°F ripening area for 4 to 6 months.
This is an excelent cheese even after only 4 months.