Cheese #2 - Colby

[blucrsr]

My first cheese was a Feta that turned out OK, but I didn't really care for the taste.  For my second cheese I decided to make some Colby.  This was made using the culture, rennet, equipment that I got in my Mad Millie kit.  I used the included booklet for the recipe, but referenced the cheesemaking.com directions.  This is a 1.5 gallon batch made with the cheap store brand pasteurized milk (I used whole milk for this recipe).

The sous vide setup did a great job of holding the required temperature and slowly ramping it up when needed.


Here is the cheese press I used.  This seemed to do a good job and I didn't think it required to much "attention".


I don't think this is a picture of the cheese after final pressing, but it's the only one I took.


I let the cheese dry in a 60 degree room for a few days.  Here we are all waxed up and ready to age.  I have an area of my basement that stays around 50-52 degrees until summer rolls around.  I think I'll age this for 2 months so the temp should still be good.  A wet paper towel in the container gets the humidity to 85%.

[H-K-J]

It looks great, I'm thinkin it's gonna be gooooud!
AC4U