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Cheese from United States
Cow milk is soured with lactic bacteria and set with rennet, and the curd is cut, stirred and heated. Part of the whey is drained and cold water is added while stirring, which washes out milk sugar and keeps the curd from matting. The curd is then drained, salted and pressed into forms. Made in 5 steps over 2 months. The longest step, ripen cold, takes at least 2 months (US Code of Federal Regulations) and runs at at least 2 °C (US Code of Federal Regulations). Lactic acid bacteria does most of the fermenting.
| Main step | at least 2 monthsSet[cfr-colby] | Ripen cold |
|---|---|---|
| Temperature | at least 2 °CSet[cfr-colby] | Ripen cold |
| Acidity | pH 5.1 → 5.4Measured[lee2011] | Ripen cold |
| Cow milk · May be pasteurised, clarified or warmed; its fat may be adjusted[cfr-colby] |
| Lactic acid bacteria · Present in the milk or added[cfr-colby] |
| Rennet · Or another milk-clotting enzyme; calcium chloride up to 0.02 % of the milk weight[cfr-colby] |
| Cold water · Added to the curd to cool and wash it; 10 °C in one study[cfr-colby][lee2011] |
| Salt[cfr-colby] |
| Colouring (optional) · Harmless colouring may be added[cfr-colby] |
| Starter: lactic acid bacteria present in the milk or added |
Total time across the recorded steps: 2 months
What changes: Lactic bacteria and rennet go into the milk and it sets
Output: coagulum.
Microbes at work in this step
lactic acid bacteria sour the milk; rennet sets it
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Colby curd is not cheddared into slabs. Part of the whey is replaced with cold water while the curd is stirred, which washes out lactose and keeps the pieces apart. With less lactose left, less lactic acid forms during ripening.
Every number is labelled with how it is known. How this atlas is made
