I made a Colby style cheese back in April 2013, and this is the Colby Cheese verdict and taste test.
Maturing: Aged at 13° C for just under three months, more like two and a half. Turned weekly after waxing.
De-waxing: No swelling evident. The cheese was dry under the wax, with no seepage or weeping. The surface was smooth. Distinct cheddar smell, which was encouraging.
Texture: The cheese cut easily. Firm texture, with no crumbling. Very small holes throughout the cheese, but of abnormal shape, which is not unusual for home made cheese. It sliced perfectly.
Taste: Amazing! Smooth texture in the mouth. Mild to medium strength flavour, with a big hint of cheddar taste. Slightly stronger than commercially made Colby (we did a side by side comparison). My cheese had far more depth of flavour. The colour was exactly the same as the commercial product.
I must say that this cheese has shocked me. Never before have I produced such a perfect cheese. Well maybe I have, but not quite like this.
To prove a point, I served some up to friends, one of which is a Colby lover. I think she had a cheesegasim (is there such a word) when she first tasted it. Her face told me that this cheese was a winner!
Verdict: 5 stars and two thumbs up!
This is a must make cheese for all budding curd nerds. As for the recipe, I am making another batch tomorrow now that it is perfect, will follow the same instructions, and produce a video tutorial along with the instructions.
Looking forward to sharing it with you all.
Hi Gav,
I know the perfect combo matie. Your cheese and my sauerkraut once it's sorted. Maybe some fresh made sourdough bread and a glass of what ever takes your fancy.
Pity I'm in the UK for a few more months till we sell our home. Maybe one day in the future mate. When I come home to NSW.
Fantastic result from what I am reading, super congrats!! 🙂
That sounds great! I look forward to seeing the video tutorial, and may even be tempted to give a hard cheese a go for the first time.
Havta say, "Yipppeee, for the perfect Colby!" I'm inspired & looking forward to your video, Gavin. Thanks!
A cheesgasm indeed! 😀
Your colby was simply superb and to open such a cheese and generously share it with us is a huge compliment. Colby is my favourite of the hard cheeses too. 🙂 Knowing it has such flavour and such a short maturation means it's top of my list when I buy my hard cheese kit. 🙂 I hope todays cheesemaking was a success too.
Hi Gavin I am interested in what recipe you used thanks Carly
Are you using cheese to flirt with other women Gav! If it taste as good as it looks, you are onto a winner.
Only Jessie, and her other half and Kim was in the room, so totally harmless Mrs Cheeky!
It does taste exceptional.
Gav x
Why would you expect to get swelling?
Just an observation. If the cheese gets infected with Propionic Shermanii, swelling may incur. I just made a batch of Emmentaller so, I made sure everything was squeaky clean and sterilised to make sure that this did not happen.
Gav
Gav you are a legend with your cheese.
On another note I have some Russian garlic for planting that I would like to give to you if you would like.
My email is farcki@gmail.com
Cheers Pete
Cheers Pete and thanks for the offer. Unfortunately I don't have any spare space left in the garden at the moment and am fully planted out. Can I take a raincheck for next season?
Gav