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You are here: Home / Video Tutorial / Colby Cheese Video Tutorial

Colby Cheese Video Tutorial

10/07/2013 By Gavin Webber 7 Comments

Finally after much ado, the Colby Cheese video tutorial is posted.

Hopefully you will agree that it is up to my normal professional standard, and that it helps you to understand the process of making Colby cheese at home.

Colby Cheese Video Tutorial

Colby is similar to Cheddar, but because it is produced using the washed curd method, it has a much milder flavour.  It is delicious and an easy semi-hard cheese to make at home.

 

Read about the taste test at this post titled “Colby Cheese – The Verdict“.  It is one of the best cheeses that I have made and tasted.

What do you think about this cheese?  Do you like it or do you prefer something stronger?

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Filed Under: Video Tutorial Tagged With: Colby, Video Tutorial

← Reader Question – Parmesan Recipe Making Cream Cheese Video Tutorial →

About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. Anni Watkins says

    13/11/2020 at 20:42

    Could we have a written version? If you know how to make cheese, you don’t need/want to spend 23 min on a video. Thanks.

    Reply
    • Gavin Webber says

      14/11/2020 at 13:49

      Hi Anni, the recipe is featured in my eBook, “Keep Calm & Make Cheese”. You can pick up a copy here; https://amzn.to/38FTcCL

      Reply
  2. Ken says

    27/09/2016 at 12:33

    Can you please explain why this recipe has twice as much rennet and half as much CaCl2 as most other recipes?

    Reply
  3. Greg says

    29/03/2016 at 13:27

    If I were to double the recipe(4 gallons milk), would I also double all other ingredients? How about pressing time and weight?

    Reply
    • Gavin Webber says

      29/03/2016 at 14:14

      Hi Greg,

      Yes, if you double the milk, double the other ingredients as well. However the pressing times and weight remain the same.

      Reply
  4. Anonymous says

    12/07/2013 at 14:39

    Congratulations Gavin on another excellent video in your tutorial series. I was nervous watching you turn the cheese over after the first pressing in case it fell to pieces. One way I have found to flip the cheese over after the first pressing when it is very fragile is to use the following method.
    I pull the cheese out of the press using the extra cheesecloth and place it on my other hand. Then I peel down the sides of the cheesecloth. I then spread a second cheese cloth on top of the cheese and turn the whole sandwich over – hand on the bottom, first cheesecloth, the cheese itself, second cheesecloth, other hand on top. Then I peel the first cheesecloth off what was the bottom of the cheese (now on the top), and put it back in the press. Almost hands free.

    Reply
  5. Joolz says

    11/07/2013 at 09:06

    Thank you so much for taking the time to produce this great video. I am a cheese nerd, but only in the eating sense! After watching this, I hope to make my own cheese one day. The video is very simple to follow and your commentary really adds to it, Gavin. You are a cheese champion!

    Cheers – Joolz

    Reply

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