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- Appearance:Golden, sometimes marbled (combination of Colby and Monterey Jack or white Cheddar)
- Texture: Firm, but softer and more elastic than Cheddar and open with tiny holes
- Variety:Mild, cheddar-like
- Milk Type: Cow
- Pair with: Red wine, such as Burgundy or Cabernet Sauvigon; lager or pilsner beer
- Serving suggestions: Shred and stir into biscuit dough with Cajun seasoning. Shred and stir into creamy broccoli soup or cheese and beer soup.
Cheesemakers first produced Colby, a close relative of Cheddar, in the central Wisconsin town of Colby in 1874. Similar in flavor to Cheddar, Colby is softer and has a more open texture and high-moisture content. Colby is made the same way as Cheddar except the curds are kept separate with cold water, which prevents them from knitting together. This gives Colby a more elastic texture than Cheddar.
Copy courtesy of Wisconsin Milk Marketing Board
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