Just opened a Colby this evening that I made in mid January.  I had been disappointed with previous efforts as they were good tasting but somewhat dry.  I’ve always thought a Colby should be somewhat softer than cheddar and moist.  This time I cooled the curd a bit more than usual - to 77 F - and it turned out just right!  I’m certain this cheese will not last very long.  Now I’m in a quandry:  do I make another Colby this weekend for myself, or another Gouda for my wife?

u sure its not a acid issue with the dryness?
Happy wife always work then do one for u

Since I’m using the same pH marks for all my batches, it’s likely not an acid issue.