Description
This homemade Colby Jack Cheese recipe brings together the creamy mildness of Monterey Jack and the rich flavor of Colby in a marbled block that melts like a dream.
Ingredients
Scale
- 2 gallons pasteurized whole milk
- 1/4 tsp mesophilic starter culture
- 1/2 tsp liquid calcium chloride
- 1/2 tsp liquid rennet
- 2 tsp cheese salt
- Optional: cheese coloring
Instructions
- Heat Milk: Bring milk to 86°F and stir in calcium chloride.
- Add Culture: Sprinkle mesophilic culture, let sit, and stir.
- Add Rennet: Mix in diluted rennet, let sit for 45 minutes.
- Cut Curds: Cut into cubes, let rest.
- Cook Curds: Heat to 102°F while stirring.
- Wash Curds: Replace some whey with warm water and stir.
- Mold and Press: Place curds in mold, press for several hours.
- Dry and Wax: Salt the surface, dry, then wax and age.
Notes
Can be aged longer for a sharper flavor. Try smoked for variation.
- Prep Time: 1 hour
- Cook Time: 6 hours (including pressing)
- Category: Main Dish
- Method: Pressed and Aged
- Cuisine: American
Nutrition
- Serving Size: 1 oz
- Calories: 110
- Sugar: 0g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 25mg