It doesn't LOOK open; it looks like any other colby, but the consistency is soft, more like a cheddar. I've seen reference to cultures that promote 'open', but it is due to gas bubbles, and this has no bubble holes. I have considered a mix of cultures, but again, I am not seeing it. I have wondered if it is a temperature process or a cooling step, but other than these things, there is not much else it can be, or nothing at all, as suggested.
Has anybody tried to age a colby past 60 days, and did it sharpen?