Colby cheese
Colby Cheese
Colby Cheese (/ˈkoʊlbi/; from the cheese-making town of Colby, Wisconsin) is a type of cheese that originated in the United States. It is considered a semi-hard cheese, similar to Cheddar, but softer, moister, and milder due to a different procedure in the making process.
Etymology
The cheese is named after the village of Colby, Wisconsin, where it was first produced by Joseph F. Steinwand in 1885. The cheese was named after the location to honor the town's contribution to its creation.
Production
Colby cheese is primarily produced in the states of Wisconsin and California. The cheese is made by adding starter bacteria to pasteurized cow's milk, which is then heated and mixed with rennet, a set of enzymes that coagulate the milk into curds. The curds are then cut, stirred, and heated before being pressed into cheese molds.
Characteristics
Colby cheese is known for its distinct, mild flavor and slightly firm texture. The cheese is typically orange in color, although it can also be white. It is often used in a variety of dishes, including sandwiches, burgers, and salads, or eaten on its own as a snack.
Related Terms
External links
- Medical encyclopedia article on Colby cheese
- Wikipedia's article - Colby cheese
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