Colby cheese
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Colby cheese was developed in Colby, Wisconsin, in 1885, by Joseph F. Steinwand. Colby is similar to cheddar, as both cheeses undergo the cheddaring process; however, because it is produced through a washed-curd process, Colby is a softer, moister, and milder cheese. 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, gentle flavor. Like most other cheeses, it takes a little more than a U.S. gallon of milk to produce just 1 pound (over 8 liters for a kilogram) of cheese.
Longhorn is the best known of the Colby cheeses, all of which are typically sold in half-rounds. Colby should not be aged. It is best used shortly after purchase; otherwise, it soon dries out. Colby is widely available in supermarkets and specialty stores. Pinconning cheese is a sharp aged relative of Colby cheese.
Because it is such a mild cheese, Colby is seldom used in cooking. It is used as a table cheese, for grating and grilling, and in snacks and salads.
Colby is sometimes mixed with Monterey Jack to produce a marbled cheese often called Colby-Jack or Co-Jack.
