It was high time that I made a new cheese, so over the weekend I dug out all of my cheese books and selected Colby.
This cheese originates from Wisconsin, USA. Colby is a washed curd cheese which lowers the finished acidity of the cheese, so it is not as sharp as a Cheddar.
The one unusual ingredient that this cheese contains is Annatto, which is made from the seeds of Bixa orellana, a shrub native to South America.
Anyway, all the utensils laid out, ready to go. The rennet has been diluted, and the mesophilic starter culture is in the spoon. Unfortunately for you dear reader, I will be listing the recipe today as I have not tried the final product, and made a few modifications as I progressed through the procedure. For all I know, it could turn out to be tasteless. I doubt it though!
Ben took a happy snap of me in one of my favourite poses. This was during the long stirring part of the process, with over 90 minutes of arm aching excitement. Watching curds shrink is exciting, right?
Here is the final pressed cheese, fresh out of its wrapping and mould. It certainly looks yellower than one of my normal cheeses.
It is now drying in the cheese nook for a day or two, and then will be waxed and aged for 3 months. Looking forward to the taste test!
[cross posted on Little Green Cheese]