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Cheddar Cheese vs Colby Cheese

Origin and Certification

Cheddar Cheese originates from United Kingdom, specifically from Southwest (Somerset, Gloucester). It is not classified as a protected cheese. Colby Cheese comes from United States, specifically from Colby, Wisconsin. It does not have protected designation status.

Milk Type and Treatment

Cheddar Cheese can be made out of milk from cow's, sometimes goat's, sheep's, or buffalo's and is typically raw, thermized, pasteurized during processing. Similarly, Colby Cheese uses milk that is whole milk and is typically pasteurized during processing.

Composition and Texture

Cheddar Cheese's composition reveals that it has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. The texture is described as varies (rubbery to friable and crystalline). Similarly, Colby Cheese shows that it has a fat content of ~31–32% (total weight basis) and a moisture content of 40%. The texture is described as slightly curdy, softer.

Flavor and Aroma

Cheddar Cheese's flavor profile is characterized by a general flavor of mild to sharp, buttery to brothy and savory and notes of from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. It has an aroma of varies. Similarly, Colby Cheese is described by a general flavor of mild, milky and notes of less acidic than cheddar, mild flavor, consumed young, softer mouthfeel, orange color. The aroma is not specified..

Appearance and Aging

Cheddar Cheese's appearance can be described by its color, which is natural or dyed orange, and it is available in tiny truckles to 650-pound blocks. This variety is aged a few months to several years. Similarly, Colby Cheese features a color that is orange, comes in longhorn, minihorn, blocks, shreds, colby jack, and has an aging period of < 3 months.

Rind and Rennet Type

Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic), and it uses an unspecified type rennet. Similarly, the rind of Colby Cheese is none, with rennet type remaining unspecified.

Cheddar Cheese Colby Cheese
Country of Origin United Kingdom United States
Specific Origin Southwest (Somerset, Gloucester) Colby, Wisconsin
Milk Type Cow's, sometimes goat's, sheep's, or buffalo's Whole Milk
Milk Treatment Raw, Thermized, Pasteurized Pasteurized
Fat Content At least 50% fat in dry matter ~31–32% (total weight basis)
Moisture Content Up to 39% 40%
Rind Varies (natural, cloth, wax, plastic) None
Texture Varies (rubbery to friable and crystalline) Slightly curdy, softer
Flavor Mild to sharp, buttery to brothy and savory Mild, milky
Flavor Notes From mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer Less acidic than Cheddar, mild flavor, consumed young, softer mouthfeel, orange color
Aroma Varies
Colors Natural or dyed orange Orange
Forms Tiny truckles to 650-pound blocks Longhorn, minihorn, blocks, shreds, Colby Jack
Age A few months to several years < 3 months