Colby, based on Tim Smith’s Artisan book. Steps are directly from my log as I made this one.

Ingredients:
2 gallons milk
mesophilic culture (6 tablespoons mother culture or ¼ teaspoon direct-set culture)
6 drops annatto coloring diluted in ¼ cup cool water
1/8 teaspoon calcium chloride diluted in ¼ cup cool water
¼ tablet rennet dissolved in ¼ cup cool water
2 tablespoons cheese salt

Directions:
Heat milk to 86F.
Add culture and ripen at 86F for 1 hour.
Add calcium chloride while stirring gently.
Add annatto while stirring gently.
Add rennet and stir gently for 1 minute.
Cover and keep at 86F for 40 to 90 minutes until clean break.
Cut curds to 3/8 inch cubes.
Stir once and let rest for 5 minutes at 86F
Slowly increase heat to 102F over forty minutes, stir gently as needed to prevent matting.
Cook curds at 102F for 30 minutes, prevent matting. Prepare 2 quarts of 60F water.
Draw off whey to the level of the curds.
Slowly add 60F water while stirring until curd temperature drops to 80F.
Keep at 80F for 15 minutes, stir as needed to prevent matting.
Drain curds through muslin lined colander for 20 minutes.
Return curds to pot and mill to ¼ pieces.
Add salt while stirring to thoroughly mix.
Press in a muslin-lined 2 pound mold at 20 pounds for 30 minutes.
Flip and rewrap and press at 20 pounds for 30 minutes
Flip and rewrap and press at 40 pounds for 1 hour.
Flip and rewrap and press at 50 pounds for 12 hours.
Remove from press and Air-dry on a bamboo mat or wood board, turn every four hours.
When completely dry to the touch, wax and age at 50F for 2 to 3 months.