Colby

A Wisconsin original, created in the town of Colby around the 1880s. Similar to Cheddar, Colby has a more open texture and a higher moister content making it softer. Colby also has a more elastic texture, due to spraying the curd with cold water, preventing them from knitting together. It has a pleasant mild flavor with a firm open texture with tiny holes. Cube or slice for snacks, put on sandwiches or shred into casseroles. Also great in cold macaroni salad, on top of chili, or on tacos. Goes well with apples, pears, onions, tomatoes, red wines such as Burgundy or Caberet sauvignon; lager or pilsner beers. Cut from 13-14 pound longhorns, sold by the pound, weights vary.