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In a nutshell, the stirred curd method, the cold-water wash, and the shorter aging process is what makes Colby unique from cheddar. Today, Wisconsin’s cheesemakers make over 45 million pounds of Colby each year to share with eager cheese lovers across the world.
See why colby cheese makes Wisconsin proud. Some think of it as a milder cheddar; it's tender, lacy, and most importantly, makes everything tastier.
Colby was developed by eliminating the cheddaring process used in making cheddar cheese, and instead partially draining the whey after the curd is cooked and adding cold water to decrease the mixture's temperature; the result is a moister and softer cheese.
Colby cheese is a semi-hard cheese made from pasteurized cow's milk. It was first produced in 1885 in the town of Colby, Wisconsin. It has a mild flavor, an open, springy texture, yellow color, and a sweet, mild aroma.
Learn about Colby cheese is and 7 different types of Colby cheese that you could find at the grocery store including Longhorn.
Colby cheese is a semi-hard cow's milk cheese that originated near Colby Wisconsin. Colby cheese has a similar taste to cheddar cheese, though it's made with a washed-curd process rather than with a cheddaring process, giving it a milder flavor and moister texture.
Our natural Colby cheese has a mild flavor with a smooth creamy texture and is made in the traditional longhorn style. Sold by the pound - please specify the number of pounds you wish to order. A Wisconsin original first produced in Colby, Wisconsin in 1885.