I made a Colby yesterday using 5 1/2 gallons of whole raw milk. It was a bit light on cream, since the old girl is holding up against me in protest of my making her take on a couple of new foster calves, but the yield looked great. I got a quart baggie of salted curds for fresh eating because there was too much to fit it all in the mold.
It knit beautifully, no sticking to the cheesecloth bag, everything seemed to be just right.
Of course, now that I think of it, I was supposed to brine it and dry it afterward. So, after a bit of a sit-down I'll go make a batch of brine. If everything went perfectly, it wouldn't be me!