The colby is now out of the press and will air dry for 2 days. Weird that it just sits out in the open. Last night, the cheese went through a series of increasing pressure, removing, and flipping. Overnight, the colby was under 50 pounds of pressure in the press. After 2 days of drying, Andrew will wax the cheese and age it at 50'F for about 2 months. Sent from my mobile phone.
No comments:
Post a Comment
Make a comment already. While waiting for your comment to be moderated, have a homebrew!