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This cold water-washed curd cheese has a creamy texture, the appearance of a Colby (if Colby were white, that is), and a hint of Swissy-ness. It's an all-around good snacking cheese, melts well, and makes everyone happy.
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CHAPTERS
00:00 Creating a hybrid cheese
00:38 Milk
00:52 Cultures and rennet
01:18 Cutting the curd
01:38 Stirring and cooking
02:27 Washing
04:06 Pressing
05:15 Brining
05:43 Air drying
06:02 Aging Part 1
06:45 Aging Part 2
08:00 Tasting
09:47 Melt test
10:31 The Boy Tastes
11:35 Final Thoughts
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