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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Danbo on March 14, 2015, 06:11:20 PM

Title: A nice Colby
Post by: Danbo on March 14, 2015, 06:11:20 PM
I gave my sister a Colby and this tiny bit is all that is left. It tasted great - pretty much like a good Havarti. :-)


:-) Danbo
Title: Re: A nice Colby
Post by: Al Lewis on March 14, 2015, 07:43:18 PM
No fair making American cheeses!!!  LOL ;D
Title: Re: A nice Colby
Post by: Danbo on March 14, 2015, 08:08:03 PM
If you make a Havarti (Danish), then we're even... ;-)
Title: Re: A nice Colby
Post by: Al Lewis on March 14, 2015, 08:16:33 PM
I'll work on it! LOL  Damn shame you ain't Swiss.  I did a 7 pound Emmental yesterday. :-\
Title: Re: A nice Colby
Post by: Danbo on March 14, 2015, 08:31:06 PM
That's a big one! :-) That will be worth the wait...
Title: Re: A nice Colby
Post by: Al Lewis on March 14, 2015, 08:33:10 PM
I'll avoid the usual childish reply and just say that it will indeed be worth the wait providing it works.  Went though a lot of recipes to come up with one that should work.  BTW  Your Colby looks a lot better than mine did. :o
Title: Re: A nice Colby
Post by: Danbo on March 14, 2015, 08:38:01 PM
LOL... :-)
Title: Re: A nice Colby
Post by: qdog1955 on March 14, 2015, 09:02:02 PM
Danbo ----what recipe did you use? Colby is still my Nemesis----tried 4 so far----none have turned out quite right.
Qdog 
Title: Re: A nice Colby
Post by: Danbo on March 15, 2015, 07:26:10 AM
It was one of Gavin Webber's: Making Colby Cheese At Home (http://www.youtube.com/watch?v=q0QzytxYeI8#ws)


:-) Danbo
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