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Author Topic: My first Colby, cultures, ph  (Read 3461 times)

Caseus

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Re: My first Colby, cultures, ph
« Reply #15 on: April 02, 2012, 08:15:30 PM »
It's good to know I'm not breaking new ground here.    ;)   

I should have no problem coming up with good dishes to add a crumbly Colby too. 
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anutcanfly

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Re: My first Colby, cultures, ph
« Reply #16 on: April 03, 2012, 12:16:46 AM »
 ;D  You'll be hard pressed to find ground that hasn't been well furrowed, but that shouldn't stop you from trying.  New mistakes can be hilarious help teach us all.   A)
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Offline DeejayDebi

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Re: My first Colby, cultures, ph
« Reply #17 on: April 03, 2012, 02:14:49 AM »
LOL You are so BAD Anut!

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Caseus

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Re: My first Colby, cultures, ph
« Reply #18 on: April 03, 2012, 05:03:23 AM »
I've heard that laughter is good for the soul, so if I manage to oblige, I figure I'm doing some good.  :D   

Levity is better than gravity when you're bent on having fun!

Seriously, I bet this cheese will be edible, and if it turns out to be palatable as well, then I can't complain.   ;D
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Offline Boofer

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Re: My first Colby, cultures, ph
« Reply #19 on: April 03, 2012, 01:48:08 PM »
Quote from: DeejayDebi on April 03, 2012, 02:14:49 AM
LOL You are so BAD Anut!
She is, isn't she? Cracks me up.  :)

-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Caseus

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Re: My first Colby, cultures, ph
« Reply #20 on: April 03, 2012, 07:16:38 PM »
I've been air drying this cheese since I belatedly brined it.  It's been out of the brine for about 32 hours.  The rind has an even color and a firm texture.  There is no whey coming out, and only the slightest hint of moisture on the drying mat.  There is a tiny amount of oily butterfat all over the surface of the cheese.  It is barely visible to the eye, barely detectable sheen, but you can feel it if you run your finger across the cheese and then rub your fingers together.

Is this normal?  Is it ready to wax, or should I let it dry another day?

Edit:  House temperature is 73F.  The air is still.  I don't know what the humidity is, but it's a wet and rainy day.  Cheese was made from Jersey cow milk with high fat content.
« Last Edit: April 03, 2012, 08:35:49 PM by Caseus »
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Offline DeejayDebi

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Re: My first Colby, cultures, ph
« Reply #21 on: April 03, 2012, 11:54:59 PM »
It is warm your cheese is sweating. Put it in the cave and let is age a bit.
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Caseus

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Re: My first Colby, cultures, ph
« Reply #22 on: April 04, 2012, 12:22:27 AM »
Deejay, 73 always feels pretty cool to me.  But I'm not a cheese.   :)   

I set up a mini-cave with a frozen water bottle and left the lid ajar.  The cheese is up on a rack.  I'll monitor the temp and adjust to keep it in the '60s.  I don't have a way to measure the humidity, so I'll have to go by feel.  Time to hunt for a decent hygrometer.
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Offline DeejayDebi

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Re: My first Colby, cultures, ph
« Reply #23 on: April 04, 2012, 12:25:31 AM »
Quote from: Caseus on April 04, 2012, 12:22:27 AM
Deejay, 73 always feels pretty cool to me.  But I'm not a cheese.   :)   

In another week you could melt that cheese leaving it sit out! LOL
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Caseus

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Re: My first Colby, cultures, ph
« Reply #24 on: April 04, 2012, 03:15:51 PM »
Your suggestion was on the money, DJD.  It's cooled down to 64 in the mini-cave, and the sweating has stopped.  The cheese looks dry.  I'll examine it and confirm this afternoon, and wax it if remains dry.
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Offline DeejayDebi

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Re: My first Colby, cultures, ph
« Reply #25 on: April 05, 2012, 02:44:23 AM »
Some cheese are more sensitive than others.
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