Colby Cheese vs Pule Cheese
Colby Cheese is a slightly curdy, softer cow-milk cheese from United States, while Pule Cheese is artisan, originating in Serbia.
What Is Colby Cheese?
Colby is a semihard orange cheese made from cow's milk, first developed in 1885 in Colby, Wisconsin. Skipping the cheddaring step and washing the curd with cold water leaves it moister, softer and milder than cheddar.
What Is Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What's the Difference Between Colby Cheese and Pule Cheese?
- Origin: Colby Cheese (United States), Pule Cheese (Serbia)
- Milk type: Colby Cheese (cow's milk), Pule Cheese (donkey's milk)
- Texture: Colby Cheese (Slightly curdy, softer), Pule Cheese (artisan)
- Taste: Colby Cheese (Mild, milky), Pule Cheese (nutty and earthy)
Side-by-Side Comparison
| Colby Cheese | Pule Cheese | |
|---|---|---|
| Country of Origin | United States | Serbia |
| Specific Origin | Colby, Wisconsin | Zasavica |
| Milk Type | Cow's milk | Donkey's milk |
| Milk Treatment | Pasteurized | — |
| Texture | Slightly curdy, softer | Artisan |
| Rind | None | — |
| Aging | < 3 months | — |
| Taste | Mild, milky | Nutty and earthy |
Taste Comparison: Does Colby Cheese Taste Like Pule Cheese?
Colby Cheese reads as mild, milky, while Pule Cheese brings nutty and earthy character. More specifically, Colby Cheese shows less acidic than cheddar, mild flavor, consumed young, softer mouthfeel, orange color, while Pule Cheese leans toward nutty and earthy, reputedly similar to manchego.
Can You Substitute Colby Cheese for Pule Cheese?
Colby Cheese can stand in for Pule Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect slightly curdy, softer bite and body where the recipe calls for artisan. Flavor-wise, Colby Cheese reads as mild, milky while Pule Cheese brings nutty and earthy notes.
Which Is Better, Colby Cheese or Pule Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a slightly curdy, softer cheese, go with Colby Cheese. For a artisan profile, Pule Cheese is the better fit. Flavor-wise, Colby Cheese suits recipes that want mild, milky notes, while Pule Cheese fits dishes calling for nutty and earthy.
Which is your favorite?
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Frequently Asked Questions
Is Colby Cheese the same as Pule Cheese?
No, they're distinct cheeses. Colby Cheese originates in United States, while Pule Cheese comes from Serbia.
Is Colby Cheese similar to Pule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Colby Cheese for Pule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Colby Cheese taste like Pule Cheese?
Colby Cheese reads as mild, milky, while Pule Cheese is nutty and earthy.
What is Colby Cheese made of?
Colby Cheese is made from cow milk (pasteurized). It's typically aged < 3 months. It originates in United States.
What is Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
Which should I choose, Colby Cheese or Pule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Colby Cheese is slightly curdy, softer, while Pule Cheese is artisan.