Crafting Copy Cheese: An Artisanal Guide To Deliciousness

Colby cheese is a semi-hard, washed-curd cheese that was first developed in 1885 in Colby, Wisconsin, USA. It is one of the few few original American cheeses, and is typically used in snacks, sandwiches, and salads. Colby is made from cow's milk, and has a mild and milky flavour with a slightly firm texture. The cheese gets its orange colour from annatto, though this is optional. The process of making Colby cheese is simple and involves heating milk, adding culture, and washing the curds with cold water to reduce acidity and create a moister and softer texture. The cheese is then pressed into a mould, salted, and aged for around 1-3 months.

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Milk collection and testing

Milk is the primary ingredient in Colby cheese, so it is important to ensure that the milk used is of good quality. The milk should be collected from healthy cows that are free of any diseases or antibiotics. It is also important to test the milk for its fat and protein content to ensure that it meets the required standards for cheese-making.

To make Colby cheese, whole milk is typically used. The milk is then heated to a specific temperature, usually between 86°F and 88°F (30°C to 31°C). This step is important as it helps to create the right environment for the milk to be turned into cheese. At this temperature, the milk is ready for the addition of the culture or starter, which is sprinkled on top and allowed to rehydrate for a few minutes before being stirred in gently.

The milk is then covered and left undisturbed for about an hour. During this time, the culture or starter begins to work on converting the milk into cheese. If a coloring agent is being used, it is added at this stage. Annatto, a natural coloring agent, is commonly used to give Colby cheese its characteristic orange color. However, some people choose to omit this ingredient as it does not affect the flavor of the cheese.

After the resting period, the milk should still be maintained at the same temperature, and diluted rennet is added. This is mixed in gently using up-and-down motions for about a minute, and then stirred just in the top part of the milk for an additional two minutes. The milk is then covered again and left undisturbed for about half an hour.

At this point, the milk should start to form curds, and a "clean break" should be visible. The curds are then cut into small cubes, usually about 3/8-inch in size. The curds are gently stirred, and the mixture is heated slowly to 102°F. It is important to stir the mixture during this process to prevent the curds from sticking together. The mixture is then held at 102°F for about half an hour.

Pasteurisation and acidification

Pasteurisation is a crucial step in the process of making Colby cheese. It involves heating the cow's milk to a specific temperature to eliminate any harmful bacteria and ensure its safety for consumption. The milk is heated to a higher temperature than typical pasteurisation, reaching 180°F, which is above the standard 161°F pasteurisation threshold. This step not only ensures food safety but also contributes to the unique characteristics of Colby cheese.

The pasteurised milk is then stored at a controlled temperature of 88°F (31°C). During this time, starter bacteria, specifically Lactococcus lactis (subspecies lactis and/or cremoris), are added to the milk. These bacteria play a vital role in the cheese-making process by initiating the acidification process and contributing to the development of flavour in the final product.

Acidification is a natural and essential process in cheesemaking. It involves converting milk sugars (lactose) into lactic acid, which lowers the pH of the milk and creates a more acidic environment. This process is typically achieved by adding specific types of bacteria, such as Lactococcus, Lactobacillus, or Streptococcus. These bacteria consume the lactose in the milk, producing lactic acid as a byproduct and decreasing the milk's pH.

In the case of Colby cheese, the acidification process is carefully managed to reduce the overall acid content in the final product. This is achieved by partially removing the whey, which contains lactose, the milk sugar that serves as a food source for the bacteria. By reducing the amount of lactose available, the bacteria's activity slows down, and the acidification process is moderated. This step is crucial in achieving the desired flavour profile and texture characteristic of Colby cheese.

Additionally, the temperature of the mixture plays a role in influencing the rate of acidification. By adding cold water, the curds are cooled to a range of 70-80°F, creating an environment that slows down bacterial activity. This controlled temperature range further contributes to the desired level of acidification, ensuring that the Colby cheese develops its signature mild and gentle flavour.

Adding rennet and starter cultures

To make Colby cheese, you'll need to add a starter culture and rennet to the milk. Colby is a semi-hard cheese, first developed in 1885 in the city of Colby, Wisconsin, USA. It is named after the city where it was first made. Colby is similar to Cheddar cheese but does not go through the "cheddaring" process. Instead, the curds are washed with cold water, which makes the cheese softer and moister. This process also reduces the acidity, resulting in a milder cheese.

Colby cheese is typically made from cow's milk, which is heated to around 86°F (30°C). A mesophilic starter culture, such as Flora Danica, is then sprinkled over the milk's surface and left to rehydrate for about 2-3 minutes. The culture is then gently stirred into the milk for about 30 seconds. The milk is left to ripen for about an hour, maintaining a steady temperature.

After the milk has ripened, diluted rennet is added. Typically, about 6.4 US fl oz (190 ml) of diluted rennet is added per 2,200 lb (1,000 kg) of milk. The rennet is gently stirred into the milk using an up-and-down motion to mix it evenly. The milk is then left undisturbed for 45-75 minutes until the curd sets. To check if the curd has set, insert a knife into it; if it comes out clean and the curd separates easily, it is ready for the next step.

The addition of starter cultures and rennet is a crucial step in the cheesemaking process. Starter cultures are microorganisms that aid in the fermentation process, contributing to the development of flavour, texture, and overall quality of the cheese. Rennet, on the other hand, is an enzyme that causes the milk to coagulate and form curds. It plays a vital role in setting the cheese and determining its final texture.

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Curdling, cutting and stirring

The curdling process begins by slowly heating 2 gallons of raw milk to 86°F (30°C). It is important to stir the milk gently as it warms to avoid scorching. Once the milk has reached the desired temperature, sprinkle a starter culture (such as Flora Danica) over the surface of the milk and let it sit for 2-3 minutes to rehydrate. Then, stir the culture gently into the milk for about 30 seconds. Maintain the temperature at 86°F and let the milk ripen for about an hour.

Once the milk has ripened, it's time to cut the curds. Use a long knife or a curd knife to cut the curd into ½-inch cubes. Allow the curds to rest for about 5 minutes to firm up.

The next step is to slowly heat the curds to 102°F (39°C) over 30 minutes, stirring gently with your hands or a long spoon to prevent clumping. It is important to maintain a steady and slow increase in temperature, aiming for about 2 degrees every 5 minutes. The curds will shrink and firm up during this heating process. Hold the temperature at 102°F for 10 minutes.

Now it's time to drain off some of the whey. Drain about one-third to two-thirds of the whey until it is level with the top of the curds. You can save this first round of whey for making ricotta cheese or whey caramel. Add cold water to replace the whey, gently stirring to cool the curds. Let the curds rest for 5 minutes. Repeat this process 1-2 more times, gradually cooling the curds to 75°F. This washing step reduces the acidity, giving Colby cheese its mild flavor.

Once the curds have cooled to 75°F, let them rest for 15 minutes. Then, pour off the whey and transfer the curds to a colander lined with cheesecloth.

Draining, pressing and ageing

Once the curds have been salted, they are placed into a cheese press lined with cheesecloth. The curds are pressed with progressively more weight and time. First, they are pressed at 20 pounds of pressure for 20 minutes. The cheese is then removed from the mould, and the cheesecloth is peeled off. The cheese is redressed, flipped, and placed back into the press at 30 pounds of pressure for 20 minutes. This process of removing, redressing, and flipping the cheese is repeated, and the cheese is then pressed at 40 pounds for one hour. Finally, the cheese is pressed at 50 pounds for 12 hours.

After pressing, the cheese is removed from the mould and cheesecloth and allowed to air dry for several days in a cool, dark place until it is dry to the touch on all sides. This process should take 2-4 days, depending on humidity. The cheese is then waxed and aged for 60-90 days at around 50°F (although some sources suggest 4-6 weeks or 2-3 months). The ageing process allows the "'good'" cultures to overpower any potential contamination.

Colby is usually aged for a shorter period than other cheeses, which gives it a milder taste and softer texture. A young Colby, aged for just two to three weeks, has a creamy texture that some experts believe is the best way to enjoy the cheese.

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