Friday evening I was rummaging through my cave looking for something to crack open, when my eyes beheld a terrible sight.  The wax on a Colby that was only 6 weeks old had cracked badly and the cheese inside looked bad.  I determined to take off the wax, make repairs and then rewax.  But when I got it open it looked to bad.  Rather than just toss it, however, I pared off the bad part to look inside.  The interior looked quite good, so a taste was in order.  It was the best Colby I’ve made so far.  Previous ones had been sticky like Velveeta; but this was just moist.  A very mild flavor, but quite pleasing.  My wife loved it.  Two of my sons came over on Sunday and nearly polished off the 4 lb. wheel.  The only difference in this cheese to two previous ones is that I pressed it with more weight than before.  I still can’t explain the cracking of the wax; but the cheese was terrific.  So, more Colby is in my future.  Guess I’ll be doing that while Dave takes the Summer off.

If its proper cheese wax it should not have done that, even in cold temps the cheese wax is pliable, if their was paraffin in it then I suspect it would. great to hear it tasted good.

Really i want to try colby , i never did before !!! can u share us what u did ?

I really didn’t do anything out of the ordinary; I just followed the recipe in Ricki Carroll’s book.  I used 1/2 the recommended amount of starter culture, as I usually do.  I washed the curd at 80 F. and pressed it at 20, 66, 90 and 110 lbs. for a total of 18 hrs.  After air drying for 2 days I rubbed it with salt, waxed it and put it in the cave.  The humidity did dip rather low for a while and that may have contributed to the wax problem.  That’s it, nothing special.

Humidity has nothing to do with ur wax problem