Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

Colby Cheese Video Tutorial

By 5 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?

Colby Cheese Verdict

By 11 Comments

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.

Colby Cheese verdict
Waxed Colby Cheese

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.

LGC 003 – Cheese Making Basics

By 8 Comments

Listen to the episode below... (00:21:55)
Play / pause
1x
0:00
00:21:55
volume
iTunesGoogle PlayShare Leave a ReviewClammr ItListen in a New WindowDownloadSoundCloudStitcherSubscribe on AndroidSubscribe via RSSSubscribe via RSSSpotify
This week, in the absence of an interview, I talk about cheese making basics. I step you through how cheese is formed and what properties within the milk assist it into separated curds and whey. I also talk about cultures, rennet and salt.

The News of the week came from this link in the Scotsman.com; http://www.scotsman.com/news/scottish-news/top-stories/harrods-snaps-up-mum-s-home-kits-for-making-cheese-1-2924733. Well done to Ailsa and her future endeavours.

cheese making basics

The Cheese of the episode is Colby. I describe how this unique washed curd cheese is coloured with Annatto, and how many commercial cheeses are dyed with this food colouring.

There are many listener questions which cover topics such as Lactose free soft cheese, a swollen parmesan, sour farmhouse cheddar, and a correction to the quick mozzarella recipe. Keep sending them in, as I love reading them on air.

Thanks for to the many listeners for subscribing. It would be a great favour and help raise the profile of the show if you could leave a comment/review and rate the show within the iTunes store. In this way, more home cheese makers will become aware of this free resource.

Until next episode curd nerds!

Little Green Workshops