tag:blogger.com,1999:blog-4994999018635654816.post-57921643620730724752007-10-18T19:34:00.000-05:002007-10-18T19:36:03.275-05:00It was easier to get out of bed today because I was looking forward to making Colby, a cheese I haven't made before.<br /><br />As the day went on, I realized Colby is very similar to making a stir curd cheddar but develops into a softer, moister, and milder cheese than cheddar. During the day I did decide that the Colby/cheddar making process really isn't my favorite. I don't mind all the shoveling and raking of the curd but the part I really dislike is putting the curd into the forms.<br /><br />Gary and I have a system….he buckets the curd from the vat into the form and I pack the curd into the forms, close the cheese cloth, put the lid on and put the form on the press. Sounds pretty easy but I dread it every time. It is very important to have the curd packed into the form tightly so the block forms right and so the lid goes on and I just don’t ever feel like I can do it fast enough.<br /><br />But the part that is the most frustrating to me is trying to get the lid on the form so I stack the following form on top of it. For some reason the lids never want to fit on the right way and that's when I fall really behind. It's not that big of a deal but I just don't like holding up the process. <br /><br />But from there we just turn and press the forms making the rest of the process pretty simple. And it's another day of cheesemaking complete.Kara Kastenhttp://www.blogger.com/profile/04239927445325539548noreply@blogger.com