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Colby Cheese vs Edam Cheese

Origin and Certification

Colby Cheese originates from United States, specifically from Colby, Wisconsin. It is not classified as a protected cheese. Edam Cheese comes from Netherlands, specifically from North of Holland. It does not have protected designation status.

Milk Type and Treatment

Colby Cheese can be made out of milk from whole milk and is typically pasteurized during processing. Similarly, Edam Cheese uses milk that is cow's milk and is typically mostly pasteurized during processing.

Composition and Texture

Colby Cheese's composition reveals 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. Similarly, Edam Cheese shows that the fat content is not specified . The texture is described as rubber-textured to crystalline.

Flavor and Aroma

Colby Cheese's flavor profile is characterized 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.. Similarly, Edam Cheese is described by a general flavor of sweet, milky, nutty, buttery and notes of sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. The aroma is not specified..

Appearance and Aging

Colby Cheese's appearance can be described by its color, which is orange, and it is available in longhorn, minihorn, blocks, shreds, colby jack. This variety is aged < 3 months. Similarly, Edam Cheese features a color that is red, comes in round, and has an aging period of 3 months to longer.

Rind and Rennet Type

Colby Cheese's rind is described as none, and it uses an unspecified type rennet. Similarly, the rind of Edam Cheese is smooth, waxed, with rennet type remaining unspecified.

Colby Cheese Edam Cheese
Country of Origin United States Netherlands
Specific Origin Colby, Wisconsin North of Holland
Milk Type Whole Milk Cow's Milk
Milk Treatment Pasteurized Mostly pasteurized
Fat Content ~31–32% (total weight basis)
Moisture Content 40%
Rind None Smooth, waxed
Texture Slightly curdy, softer Rubber-textured to crystalline
Flavor Mild, milky Sweet, milky, nutty, buttery
Flavor Notes Less acidic than Cheddar, mild flavor, consumed young, softer mouthfeel, orange color Sweet milky-ness, light Brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities
Colors Orange Red
Forms Longhorn, minihorn, blocks, shreds, Colby Jack Round
Age < 3 months 3 months to longer