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Colby cheese was developed in Colby, Wisconsin, in 1885, by Joseph F. Steinwand. Colby is similar to cheddar, but because it is produced through a washed-curd process, it 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, pleasant flavor. It takes a little more than a gallon of milk to produce just 1 pound (454g) 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 health food stores, specialty stores, and markets.
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. Like Cheddar, it complements pears, apples, and apple cider nicely. When making sandwiches, enjoy Colby on rye bread.
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