Traditionally, the cheese was a blend of the Colby cheese and the Monterey Jack cheese pressed into a 13 pound longhorn shape horns before being waxed and sold.
The cheese is made originally from pristine milk held at a particular time-temperature combination. This is in order to deliberately eliminate the pathogen and microorganisms in the edibles. Colby Jack Cheese is a tender mix of Colby cheese and Monterey Jack cheese after which is often pressed into circular or semicircular shapes.
Originally, the cheese had a fixed recipe and were only made in longhorn shapes long and cylindrical but in recent times, modern methods and recipes have been discovered. These procedures have been simplified and modernized. In attempt to produce and supply a wide range of cheese feel, flavor and colors, cheesemakers now apply diverse proportions and different aging processes in arriving at the fundamental formula.
In fact, it now comes in rectangles, semicircles, circles, and so on, based on preference. Like several other sorts of cheese, it takes over one US gallon of milk to produce a single pound of Colby Jack cheese. In the beginning, the milk is warmed up. After heating the milk, adding a relative quantity of rennet and shredding the curds, the solid form of the milk is separated from the whey.
The mash is then heated the second time in other to squeeze out as much whey as possible. After which they are then washed in cold water basically to leash out and reduce the lactose to a level that permits lactic acid development. Although, the water is squeezed out, the cheddaring process is skipped. At this point, the curd is seasoned for flavor and preservative effects then immediately pressed into desired forms.
This process creates and characterizes the mild flavor in the cheese different from several others which end up crispy and tart after cheddaring. Monterey Jack cheese which follows virtually the same procedures with the exclusion of annatto seasoning, is then melted together with the Colby cheese. These are two identical but yet different kinds of cheese. Remarkably, both the Colby and the cheddar can be paired with Monterey Jack cheese although the blend is usually a Colby and Monterey Jack mix.
A lot of people find it difficult identifying a Colby cheese separate from a cheddar. They look alike but do not go through the same procedures. Cheddar unlike, the Colby Jack cheese is processed by cheddaring. Cheddaring is basically a step-by-step process of adjusting the acid contents in cheese.
It involves stacking loaves of curd on top of another in order to reduce and squeeze additional whey out of the loaves below. It then results in a denser and sometimes crumbly texture. In the actual sense, differentiating between these cheeses could be somewhat tricky. A striking difference however, is that the mix turns out more moist compared to cheddar because the cheese holds back more whey as a result since the CJC does not go through the cheddaring process.
Also, The cheddar is usually white except deliberately dyed. On February 9th, , the hastily-called auction took place with only two bidders: Ashley and David Jack. With his new acquisition of land, Jack worked to maximize his profits.
He charged obscene taxes to renters and foreclosed on properties, sometimes posting notices in English to intentionally confuse Spanish-speaking farm owners. According to Jack, everything they made, he owned - including the popular white cheese, Queso blanco pais.
Then, curse David Jack for stealing it from them. By Matt Blitz Updated January 27, Save FB Tweet More. Colby cheese also does not undergo the cheddaring process, instead involving a washed curd process that makes the cheese less tangy due to the lower acid content.
Colby cheese is aged for only a few months before consumption — it becomes cracked and dry if aged too long. Some cheese-makers like to blend Colby with other cheeses i. Old-fashioned Colby cheese was made in a 13 pound 6kg longhorn shape a tall cylinder that was then waxed and sold. Modern cheese factories make Colby cheese in blocks of around 40 pounds 18kg that are closer to a mild cheddar. Modern Colby cheese is made quicker and is less sweet than the original Colby cheeses.
The curd washing process has also changed: the traditional method was to reduce the whey down to the curd level, then washing the curds with filtered water to cool them, when the curds were around pH of 6 or higher.
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