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Colby Cheese vs Wensleydale Cheese

Origin and Certification

Colby Cheese originates from United States, specifically from Colby, Wisconsin. It is not classified as a protected cheese. Wensleydale Cheese comes from United Kingdom, specifically from Yorkshire Dales. It is certified with designations including .

Milk Type and Treatment

Colby Cheese can be made out of milk from whole milk and is typically pasteurized during processing. Similarly, Wensleydale Cheese uses milk that is cow’s milk and is typically pressed 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, Wensleydale Cheese shows that the fat content is not specified . The texture is described as firm and crumbly.

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, Wensleydale Cheese is described by a general flavor of fresh, lemony tang and notes of creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk. 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, Wensleydale Cheese features a color that is creamy white, comes in various forms, and has an aging period of 1 to 4 months old.

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 Wensleydale Cheese is not provided.

Colby Cheese Wensleydale Cheese
Country of Origin United States United Kingdom
Specific Origin Colby, Wisconsin Yorkshire Dales
Certification None
Milk Type Whole Milk Cow’s milk
Milk Treatment Pasteurized Pressed
Fat Content ~31–32% (total weight basis)
Moisture Content 40%
Rind None
Texture Slightly curdy, softer Firm and crumbly
Flavor Mild, milky Fresh, lemony tang
Flavor Notes Less acidic than Cheddar, mild flavor, consumed young, softer mouthfeel, orange color Creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk
Colors Orange Creamy white
Forms Longhorn, minihorn, blocks, shreds, Colby Jack
Age < 3 months 1 to 4 months old