When it comes to the cheeses that represent Wisconsin, Colby cheese consistently ranks among the top choices. This easy-to-enjoy table cheese is versatile and can be appreciated by everyone, particularly those who prefer milder flavor profiles.
At its core, Colby cheese embodies the spirit of Wisconsin cheesemaking—an impressive blend of tradition and innovation. This guide aims to deepen your appreciation for this Wisconsin Original.
What Is Colby Cheese?
Colby cheese, originally known as Colby Swiss cheddar, is a semi-hard American cheese made from cow’s milk. While it shares a similar orange hue with cheddar cheese, the taste is quite distinct. Due to U.S. dairy regulations, Colby cheese is primarily made from cow’s milk and can be found in grocery stores across the country.
The cheese was created in 1874 by Joseph Steinwand at his cheese factory near Colby, Wisconsin. Although Colby resembles cheddar in color, it is softer, milder, and creamier, featuring a more open texture. Unlike cheddar, Colby does not undergo the ‘cheddaring’ process; instead, it is produced using a washed curd method that lowers the acid content. To enjoy its best flavor and texture, it’s recommended to consume Colby cheese when it is young, as aged Colby can become cracked and dry.
Culinary Uses of Colby Cheese
Colby’s mild flavor and creamy texture elevate a variety of dishes. It enhances grilled sandwiches, burgers, fajitas, and pairs beautifully with rye bread, apples, or pears. Additionally, Colby cheese is sometimes combined with other cheeses, such as Monterey Jack, to create the popular Colby Jack cheese.
Cheese History: The Story Behind Colby Cheese
The tale of Colby cheese begins in 1875, just outside Colby, Wisconsin. Amidst the picturesque farmland and tight-knit communities, Ambrose Steinwand and his family operated a small cheese factory, producing about 100 pounds of cheese each day, primarily cheddar. It was a dream job for cheese enthusiasts!
While 100 pounds may sound substantial, modern cheesemakers would classify it as a micro-batch. As time went on, Joseph Steinwand, Ambrose’s eldest son, became increasingly involved in the cheesemaking process, developing a keen interest in its intricacies. This passion led to innovative experimentation, culminating in the creation of Colby cheese in 1885, named after his cherished hometown.
Cheese fans worldwide are delighted by the more than 45 million pounds of Colby cheese that Wisconsin’s cheesemakers create each year.
How to Make Colby Cheese at Home
For this homemade Colby cheese recipe, we recommend using homogenized milk that has been pasteurized at the higher end of the spectrum, heated to 180°F. While we typically don’t use this type of milk, this recipe showcases how excellent cheese can be made from standard grocery store milk.
We focus on a traditional method of making Colby, which should yield a cheese that is distinctly different from young cheddar. The result will be a moister, more elastic cheese with a fresh flavor that highlights the quality of the milk.
Jim’s inspiration for this recipe came from an old transcript detailing the original Colby-making process documented by renowned Colby makers from the early 1900s. This approach will give your Colby a unique flavor and texture, setting it apart from simply being a modified cheddar.
Step-by-Step Guide to Making Colby Cheese
- Acidify & Heat the Milk
- Begin by heating the milk to 86°F (30°C) using a pot or a sink filled with warm water. If heating on the stove, do so slowly while stirring.
- Add Calcium Chloride and Annatto to the milk before introducing the culture. Rinse the spoon well after adding Calcium Chloride to prevent dark spots from forming due to Annatto.
- Annatto is used to achieve the traditional orange color, but a warm medium hue is preferred in this recipe.
- Coagulate with Rennet
- Add 1/2 tsp (2.5ml) of single-strength liquid rennet. Allow the milk to sit undisturbed for 45 minutes as the curd forms.
- Cut Curds & Release Whey
- Check if the curd shows a clean break when lifted with a knife. Cut the curds into 1/2-inch cubes, taking care to do this gently to prevent them from shattering.
- Cook the Curds
- Gradually raise the temperature to 102°F over 30 minutes. Make sure the curds are cooked through and press down with a moderate amount of resistance.
- Remove Whey & Wash Curds
- Remove whey down to the level of the curds and add cold water to cool them to 70-80°F, which will alter the environment for the bacteria and increase moisture in the curds.
- Drain & Mold Curds
- Move the curds to a butter muslin-lined colander. Gently pack them into a sanitized mold, making sure to eliminate wrinkles in the cloth.
- Pressing
- Start with light pressure and gradually increase the weight over time to allow for moisture removal without locking it in.
- Salting
- Prepare a saturated brine (1 gallon of water, 2 lbs of salt, 1 tbsp of Calcium Chloride, and 1 tsp of white vinegar). Immerse the cheese in brine for about 8 hours, flipping and salting the surface halfway through.
- Aging
- Let the cheese dry after brining, then wax it. Store the cheese in an aging space at 52-56°F and 80-85% humidity for 4-6 weeks.
Now you have a delicious homemade Colby cheese to enjoy! Whether shared with friends or savored solo, this cheese will surely impress.
Must-Try Wisconsin Colby Cheeses
When it comes to Colby cheese, Wisconsin is home to some of the best varieties you’ll ever taste. Here are a few must-try options that showcase the rich tradition and quality of Wisconsin cheesemaking.
Hook’s Colby
Produced by Hook’s Cheese Company, this Colby has earned the prestigious title of World Champion. Staying true to tradition since their championship win in 1982, Hook’s Colby remains a benchmark for excellence in flavor and texture.
Arena Colby
Crafted by the esteemed Master Cheesemaker Bill Hanson, Arena Cheese’s Colby exemplifies the mild flavor and open texture that define classic Colby. This cheese strikes a delightful balance between salty and sweet, offering a uniquely Wisconsin experience.
Carr Valley Colby
With over a century of cheesemaking experience, Carr Valley Cheese has perfected the art of producing Colby since its founding in 1902. Their version captures the traditional curdy texture and small mechanical openings, blending historic techniques with modern practices for a distinctive flavor.
Deer Creek’s The Robin
Named after Wisconsin’s state bird, The Robin by Deer Creek takes Colby cheese to new heights. Each 12-pound wheel is bandage-wrapped, resulting in a rich, buttery cheese that is both flavorful and subtle—truly a unique addition to any cheese board.
Does Colby Cheese Taste Like Cheddar?
While there are similarities between Colby cheese and cheddar, it’s important to note that they are distinctly different. Colby is a firmer cheese with a lactic, mild taste and a buttery finish. Unlike cheddar, Colby has a more open texture and a naturally sweeter flavor profile.
Cheesemonger Tip
To get the most out of your Colby cheese, use a serrated knife for cutting instead of a straight-edge knife. This helps maintain the open texture that Colby is known for, which can sometimes be compromised during retail packaging.
Conclusion
Wisconsin’s Colby cheese stands out for its rich heritage, unique flavor, and versatile texture. From the award-winning Hook’s Colby to the innovative Deer Creek’s The Robin, each variety offers a distinct experience that reflects the craftsmanship of Wisconsin cheesemakers. Whether enjoyed on a cheese platter, melted in a dish, or paired with your favorite snacks, Colby cheese brings a delightful taste that is both familiar and unique. Embrace the opportunity to explore these exceptional cheeses and savor the true essence of Wisconsin’s cheesemaking tradition.
FAQs about Colby Cheese
1. What is Colby cheese?
Colby cheese is a semi-hard American cheese made from cow’s milk, known for its mild flavor, creamy texture, and characteristic orange hue. It is often compared to cheddar but has a sweeter taste and a more open texture.
2. How is Colby cheese made?
Colby cheese is produced using a washed curd process, which involves rinsing the curds to reduce acidity. This technique gives Colby its unique flavor and texture, differentiating it from traditional cheddar.
3. What dishes pair well with Colby cheese?
Colby cheese is quite adaptable and works well in many different recipes. It’s great in grilled sandwiches, burgers, salads, and as a snacking cheese. Additionally, it goes nicely with pears and apples.
4. How does Colby cheese compare to cheddar?
While both cheeses share a similar color, Colby is softer, milder, and has a slightly sweeter taste than cheddar. Cheddar is typically firmer and can have a sharper flavor depending on its aging.
5. Can I use Colby cheese in cooking?
Absolutely! Colby cheese melts well, making it a fantastic choice for recipes that require melted cheese, such as mac and cheese, casseroles, and quesadillas.
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