Colby

Originally known as Colby Cheddar, Colby cheese originates from Colby, Wisconsin. It was created in 1885 by Joseph Steinwald to meet consumer preferences for a cheese with a milder flavor than traditional Cheddar. Both Colby and Cheddar require at least 50 percent fat in their solid content, typically derived from whole milk, resulting in a fat content of approximately 52 to 53 percent on a solids basis.

Colby cheese is known for its mild, milky flavor and softer, more open texture compared to Cheddar. It is distinguished by its orange color and is best when consumed within three months of production, as it tends to become overly soft and lose its distinctive milky flavor over time. Due to its gentle flavor, Colby is favored as a table cheese and in dishes where a subtler cheese presence is preferred, such as in salads or sandwiches.

Unlike many cheeses, Colby is made predominantly from pasteurized milk and is not aged to develop its flavor. The manufacturing process involves a stirred curd method, where the curd is continuously stirred and washed with cold water to reduce acidity and firm up the texture. This method prevents the curds from matting together, maintaining the cheese's characteristic open texture, although modern vacuum packaging has lessened this feature by compressing the cheese into a denser form.

Traditionally shaped into long cylinders known as "longhorns," Colby can also be formed into blocks or other shapes for retail sale. Despite its production similarities to Cheddar, Colby's unique processing steps produce a cheese that is noticeably softer and less acidic, making it a distinct and popular variety.