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Colby Cheese vs Emmental Cheese

Origin and Certification

Colby Cheese originates from United States, specifically from Colby, Wisconsin. It is not classified as a protected cheese. Emmental Cheese comes from Switzerland, specifically from Emmental, Canton of Bern. It is certified with designations including PDO (2004).

Milk Type and Treatment

Colby Cheese can be made out of milk from whole milk and is typically pasteurized during processing. Similarly, Emmental Cheese uses milk that is raw cow's milk and is typically raw 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, Emmental Cheese shows that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard.

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, Emmental Cheese is described by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. 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, Emmental Cheese features a color that is yellow, comes in round loaves, and has an aging period of 4 months to over 1 year.

Rind and Rennet Type

Colby Cheese's rind is described as none, and it uses an unspecified type rennet. Information on the rind and rennet type of Emmental Cheese is not provided.

Colby Cheese Emmental Cheese
Country of Origin United States Switzerland
Specific Origin Colby, Wisconsin Emmental, Canton of Bern
Certification None PDO (2004)
Milk Type Whole Milk Raw Cow's Milk
Milk Treatment Pasteurized Raw
Fat Content ~31–32% (total weight basis) Minimum of 45% (dry matter)
Moisture Content 40%
Rind None
Texture Slightly curdy, softer Hard or medium-hard
Flavor Mild, milky Nutty, sweet
Flavor Notes Less acidic than Cheddar, mild flavor, consumed young, softer mouthfeel, orange color Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged
Colors Orange Yellow
Forms Longhorn, minihorn, blocks, shreds, Colby Jack Round loaves
Age < 3 months 4 months to over 1 year