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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: tal_d1 on July 23, 2012, 05:46:08 PM

Title: Cut my Colby cheese
Post by: tal_d1 on July 23, 2012, 05:46:08 PM
I cut the cheese this evening with some anxiety. It is 6 weeks old, made from 3% pasteurized homogenous milk.
It has an excellent texture just like commercial one and taste very good.
It was made from 8L milk, 2.5ml 33% calcium, annatto, 1/4 tsp ma011, 1/4 tsp Chymax extra.
Some Pictures:
Title: Re: Cut my Colby cheese
Post by: Susie on July 23, 2012, 10:20:36 PM
That looks fabulous!
Title: Re: Cut my Colby cheese
Post by: MrsKK on July 24, 2012, 01:49:18 PM
Lookin' good!
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