Colby is a cow's milk Cheese. Joseph F. Steinwand in 1874 developed a new type of cheese at his father's cheese factory near Colby, Wisconsin. The cheese was named after the village, which had been founded three years earlier. While Colby cheese is still available for sale, it is no longer produced in its native Colby, Wisconsin. A festival commemorating the cheese is held every year in mid-July where all local food booths offer free Colby cheese as well as bison burgers and ice cream milkshakes.
Properties[]
Colby is similar to Cheddar, but does not undergo the process. Considered a semi-hard (Sans-kendrall) cheese, Colby is softer, moister, and milder than cheddar because it is produced through a washed-curd process. The washed-curd process means that during the cooking time, the whey is replaced by water; this reduces the curd's acidity, resulting in Colby's characteristically mild flavor. As with most other cheeses, it takes a little more than a U.S. gallon of milk to produce one pound (just over 8 liters for a kilogram) of cheese. Monterey Jack is produced almost identically to Colby, but is uncolored and softer.
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