Colby

Unlike many of the American semifirm cheeses, such as Monterey Jack, Cheddar and Longhorn, Colby is made without it undergoing the “cheddaring” process (see Cheddar), thus producing a more open-textured cheese. Since the curds are rinsed in cold water rather than brine, the finished product is milder, with a less pronounced acid note than Cheddar. White or orange, the cheese, developed in Colby, Wisconsin about a hundred years ago, is aged from 2 to 12 months and is good in cooking.

Colby is also processed and combined with Monterey Jack to produce the marbled white and orange cheese, Colby-Jack. (256)