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Colby Recipe

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This recipe for Colby is great for intermediate cheese makers because it is so simple to make and only needs a short aging period of 4-6 weeks. The finished cheese has a gentle and mild flavor with a slightly firm texture.

Colby is considered to be one of the first truly American cheeses, since it was developed by an American in the United States, and was not an imitation of European cheese.
  • Yield2 pounds
  • Agingtime under 2 months
  • Skill Levelintermediate
  • Author

Ingredients

  • 2 Gallons Whole Milk (Not UltraPasteurized)
  • 1/2 Packet C101 Mesophilic Culture
  • 1/4 tsp Calcium Chloride
  • 1/2 tsp Single Strength Liquid Rennet
  • 1/4 tsp Annatto Cheese Coloring
  • 2 lbs Cheese Salt (for Brine)

Equipment

  • 10+ Quart Stainless Steel Pot
  • Good Quality Thermometer
  • Knife to Cut Curds
  • Slotted Spoon or Ladle to Stir Curds
  • Large Colander
  • 1 M3 Hard Cheese Mold
  • Butter Muslin
  • Cheese Press (or Weights Totaling 50 lbs)
  • Cheese Mat
  • Cheese Wax