Colby

[janij]

My husband has been asking for Colby.  He says he likes that over cheddar.  So I made colby a couple of days ago.  Today I finally bagged it and put it in the cave.  I let it sit at room temp for about 4 days.  I wanted the surface to dry a little more.
I used the recipe From this site.  But my husband was saying how he liked the colby that crumbled off the block.  So I washed with 90 deg water instead of 80 degree.  I have no idea is this was a good idea or not.  But I did read another colby recipe that said to wash with 104 deg water.
Here is the cheese ready to bag.

[MacGruff]

Very pretty looking cheese. I am a novice at this, but given your husband's request, I would guess that you should let it sit in the cave for a few weeks before tasting.

[janij]

Thanks MacGruff.  I was planning on aging it at least 2 months from here.

[DeejayDebi]

Look good Janij pretty color too!

[janij]

Thanks Debi.  I didn't add annatto.  I don't have any.  But my cheeses now are coming out way more yellow since things are green.  The cheeses from this winter are all almost white.  My butter is more yellow as well.  I am think of breeding one of my Jersey's to a Guernsey.  They have a nice yellow color to their milk anyway.  But that milk is years down the road.

[DeejayDebi]

Raw summer milk will do that. It's almost sickly in comparison.

[Vina]

great looking cheese! let us know how it turns out in two month!

[Boofer]

That is a great-looking cheese! I'm impressed with the depth of color and not using annatto. I have got to get some summer milk. 

-Boofer-

[janij]

I am boiling all my stuff right now.  I made a couple swiss and thought best to really clean my stuff.  I am going to make another colby today.