Platter of Colby

Original to Wisconsin, cheesemakers first produced colby, a close relative of cheddar, in the central Wisconsin town of Colby in 1885. Similar in flavor to cheddar, colby is softer and has a firm, open lacey texture with tiny holes and a higher moisture content. Its mild flavor similar to young cheddar. Cheesemakers spray the curds with cold water and stir them while they are still in the vat to prevent the curds from knitting together. This procedure gives colby a more elastic texture than cheddar.

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Appearance

Golden, sometimes marbled (combination of Colby and Monterey jack or white cheddar)

Texture

Firm, but softer and more elastic than cheddar. Open texture with tiny holes.

Flavor

Mild, cheddar-like

Serve.


For flavorful biscuits, add shredded Colby to the dough. An excellent slicing cheese, Colby is a wonderful complement to roast beef, ham or turkey sandwiches. Add cubes of Colby to macaroni salad or use to top a bowl of hot chili.

Pair.


Beer: Pilsner, Pale Ale, Brown Ale, Lager
Wine: Cabernet Sauvignon, Chianti, Pinot Noir, Red Zinfandel, Champagne, Riesling, Malbec
Spirit: Tequila Reposado, Rye Whiskey

Cook.

How should you prep your cheese for best incorporation in your dish?
  Cold Surface Broil Oven-Recipe Oven-Surface Direct Heat
Sliced iconSliced

X

X

X

Cubed iconCubed

X

Shaved iconShaved
Shredded iconShredded

X

X

X

X

X

Grated iconGrated
Crumbled iconCrumbled
Spooned/Spread iconSpooned/Spread

Performance Notes - The term "Longhorn" refers to the 13-pound cylinder of Colby, the most common style of production. Cheesemakers also form cheddar in this style. Longhorns may be cut in half moons or sticks.

Recipes with Colby


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