CHEESE
Colby
Khol-bee
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Colby makes Wisconsin proud. Cheesemakers in the central Wisconsin town of Colby dreamed it into existence in the late 1800s, and if there were a state cheese colby would be a frontrunner. Many think of it as a milder form of cheddar, because the cheese making processes are similar. It’s tender, it’s lacy, it’s a perfect melter, and most importantly, it makes everything you put with it tastier.

Appearance

Golden-to-orange and sometimes beautifully marbled

Taste

Softer and more elastic than cheddar with tiny holes called “eyes”

Flavor

Mild and young cheddar-like

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Cheese Image

Performance Notes

"Longhorn" refers to the popular large cylinders of colby. Sometimes cheesemakers form cheddar the same way. At the market, "Longhorns" are usually sliced into half-moons or sometimes even sticks.

Pairing Notes

Colby is a mild, crowd-pleaser of a cheese, so it’s friendly with all sorts of drinks. If you''re wanting beer, go for a pilsner, pale ale, brown ale or lager. Wines that pair well with colby include cabernet sauvignon, chianti, pinot noir, red zinfandel, champagne, riesling and malbec. If you prefer the strong stuff, tequila reposado and rye whiskey are definitely good bets.

Beer & Cider

American Pale Lager

Brown Ale

Pale Ale

Pilsner

Sour Ale

Wheat Ale

Liquor

Scotch

Red Wine

Cabernet Sauvignon

Chianti

Malbec

Merlot

Pinot Noir

Zinfandel

White Wine

Champagne

Riesling

Serve

Fold some grated colby into your next batch of savory biscuits and enjoy them any time of the day. They won’t last long. Colby is also an excellent slicing cheese, so you can stack it high on sandwiches. We especially like it straight-up as a snack with crisp, slightly sour apples.