After starting off my cheese making adventure with feta cheese, which I tried 4-5 times, I decided to jump in on attempting to do a hard, pressed cheese. Again, I was thinking the best one would probably be one of my favorite hard cheeses: colby.
I know what you’re thinking: “Why not cheddar?” Yes, cheddar is pretty ubiquitous… it’s almost synonymous with Wisconsin (we are called “cheddarheads” for a very good reason — there’s a lot of it here). And at first glance the recipes for cheddar and colby are very similar. And, don’t get me wrong, sharp aged cheddar is also one of my favorite cheeses.
On to the adventure: