I made a Colby today, because my wife has decimated the one we opened on Christmas. She said it was the best cheese she has ever eaten. Anyway, I got some fresh from the dairy milk this AM and started into the process fairly early. However, once I got to the cook stage, everything slowed way down. It took over 2 1/2 hours to reach pH 5.98. I can’t for the life of me imagine what kept it moving so slowly. The first hour it only dropped by .03. It wasn’t until 2 hours that it started percolating at a good rate. Anyway, it’s in the press now and I’ll take it out in the early AM and see what I’ve got. The last one was of a great texture, very slightly spongy out of the press. I’m hoping for another winner, because it is one of my very favorites.
