Colby-Jap

[DeejayDebi]

I really love pickled jalepinos and wanted to make a mild tasting cheese that really brought the japs out to the forefront so I did a Colby and added a ton of jalepinos - seeds, pith and all.

These came from a can and had pickled carrots in them not bad so I used them too for color contrast. Only 50 cents a can and they are pretty good. I only used 1/2 teaspoon of annatto so it wouldn't be to dark.

This is my first use of the new tomme mold I got in WIsconsin from Dairy Connections for only $30

Any way here's the Colby-Jap after the first press:

[FarmerJd]

That really looks great. I am puzzled about the annatto. I used 3/4 teaspoon for 21 gal and got darker color than this. Any idea what the difference might be? Also, I have a more general question about my colby that I am posting under my "colby recipes" thread. I would love your input.

[Tea]

That is a very impressive looking cheese Debi.  How are you going to age it?

[DeejayDebi]

This was store bought milk FD. Makes a big difference. That much in my raw milk cheese and it would be BRIGHT orange.