Another Cheese

[rcarson]

I made the colby cheese from the cheese kit recipe book, it came out a bit dry. I followed the recipe exactly with the only exception that is took a bit longer to get the curds up to the proper temperature. Will a slow temperature rise draw out too much moisture? Should I try homo. milk for more fat content? Should I not warm it up as much to keep the moisture in the cheese. The flavor is mild but is has only been aging for 2 months. I cut the cheese (ha ha) in half and re-waxed one half and put it back to age for another month to see what the difference is.

[grapeadmin]

I am not sure that heating the cheese faster or slower would have that much difference. In my experience, drier cheese has more to do with pressing time and pressure. I would try pressing with less pressure first and see what difference that makes.

Homogenized milk is more difficult to curd so I would not use that. If you used skim or 1% milk, you could try 2% or whole. I would stick with non-homo if you can get it.

Let me know what you find out.

thanks!
john