All Comparisons

Soft-Ripened Cheese vs Colby Cheese

Comparing the Two Cheeses

Milk Type and Treatment

Information on the milk type and treatment for Soft-Ripened Cheese is not available. Colby Cheese is made with unknown milk that is typically pasteurized.

Composition and Texture

Soft-Ripened Cheese has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture.. Colby Cheese has a fat content of ~31–32% (total weight basis) and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture.. Colby's texture can be described as "slightly curdy, softer".

Flavor and Aroma

Colby Cheese has a mild, milky flavor.

Appearance and Aging

Colby Cheese has a color of orange , comes in longhorn, minihorn, blocks, shreds, colby jack and has an aging period of < 3 months .

Rind and Rennet Type

Colby Cheese's rind is described as none .

Soft-Ripened Cheese Colby Cheese
Country of Origin United States
Specific Origin Varied, with many coming from France. Colby, Wisconsin
Milk Type Whole Milk
Milk Treatment Pasteurized
Fat Content Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. ~31–32% (total weight basis)
Moisture Content Approximately 50-55%, contributing to the soft, spreadable texture. 40%
Rind None
Texture Slightly curdy, softer
Flavor Mild, milky
Colors Orange
Forms Longhorn, minihorn, blocks, shreds, Colby Jack
Age < 3 months
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