Colby Jack is a semi-hard cheese with a marbled look that is created by combining curds from Colby and Monterey Jack cheeses. I think the most challenging part of this cheese is running two cheeses in parallel and hoping that they both finish at the same time. If you decide to make this cheese, I recommend trying Colby and Monterey Jack individually and taking notes to help get the timing down.
Here are my notes from this cheese, along with a few pictures I took during the make:
4 gallons of milk split between two pots
Cheese coloring is what makes cheese orange. I dilute it with some milk before adding to the Colby pot
Curds mixed together in the pot for an even distribution
Colby Jack pressing at 25 pounds of pressure
The finished cheese with a distinct marbled pattern
