Colby-Style Pressed Cheese for Beginners

Colby is milder, moister, and more forgiving than cheddar because it skips the cheddaring process.

Ingredients

• 2 gallons whole milk (7.5 liters)
• Mesophilic culture, or 1/4 cup cultured buttermilk
• 1/2 teaspoon liquid rennet
• 2 cups cold water, for washing curds

Method

1. Heat milk to 88°F (31°C). Add culture, ripen 45 minutes.
2. Add rennet, let curd set 45 minutes. Cut into 1/2-inch cubes.
3. Cook slowly to 100°F (38°C), stirring for 30 minutes. Drain.
4. Wash the curds with the cold water — this is the key Colby step, interrupting lactic acid development for a mild, sweet flavor.
5. Press at 10 pounds for 1 hour, flip, press at 20 pounds for 12 hours.
6. Salt, air dry two days, wax. Age at 50 to 55°F for two to four months.

Your first wheel will be imperfect — and beautiful.