Colby is a washed-curd cheese with a short aging time: just four weeks (though it can be aged for much longer, if you like). Sweet and mild, it's a great snacking cheese, beloved by children and adults alike, AND it's an excellent melting cheese (grilled cheese sandwiches, anyone?). From cutting, cooking, and washing the curds to pressing and brining, I share the my process for making a Colby --- one of my family's favorite cheeses.

Get the printable recipe PDF here: [ Ссылка ]

For more information:
*Using kefir as a mesophilic culture in cheesemaking: [ Ссылка ]
*Problems with using kefir: [ Ссылка ]

LINKS and RECIPES
Home Cheese Making by Ricki Carroll: [ Ссылка ]
Vacuum Sealer: [ Ссылка ] (Amazon)
Cheese Press: [ Ссылка ] (New England Cheesemaking)
Flora Danica (mesophilic culture): [ Ссылка ] (New England Cheesemaking)
Rennet: [ Ссылка ] (New England Cheesemaking)
Annatto Cheese Coloring: [ Ссылка ] (New England Cheesemaking)
Cheesecloth: [ Ссылка ] (New England Cheesemaking)
Bamboo Mats: [ Ссылка ] (Amazon)

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