Colby Cheese (khol-bee)
"A
cheese similar to
Cheddar which can be made from either raw or
pasteurized milk, but the
curd is not
matted or
milled. As it has a more open texture and contains more moisture than Cheddar, it does not keep so well." -
Cheese And Cheese Cookery,
T. A. Layton 1967
Colby cheese was first created in
Colby, Wisconsin, by
Joseph Steinwand in the 1880's. It is
orangish yellow, and is usually
mild but sometimes
sharp. It can be used in place of
Cheddar cheese, served with
fruit,
wine, on
crackers, or used in your favorite
cheesy dish. It is also available mixed with
Monterey Jack cheese, which is called
Colby Jack or simply
Cojack.
I often eat it plain or melted on to a
hamburger. Truly a classic
American cheese.