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.