Wisconsin · United States
Colby.
Colby glides across your palate with a buttery sweetness and gentle lactic tang, its semi-firm body yielding a slightly springy, creamy texture that feels fresher than aged cheddars. The aroma is clean and mild—sweet milk and fresh cream with barely a whisper of sharpness—making it as approachable as it is satisfying.
Rate this cheese
The story
How it's made.
Why it tastes that way.
Colby was invented in 1885 by Joseph Steinwand in Colby, Clark County, Wisconsin — his father owned the area's first cheese factory. Steinwand created Colby by modifying the cheddar-making process: after cooking the curd, he drained some whey and added cold water, a method called 'washed curd' or 'stirred curd. ' This prevented acidification and produced a moister, softer, milder cheese than cheddar.
The bright orange color is achieved with annatto. Traditional Colby was pressed into a cylindrical 'longhorn' mold. It became one of America's most popular everyday cheeses and is often sold blended with Monterey Jack as 'Colby-Jack.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Semi-hard
- Rind
- rindless
- Age
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Colby's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Colby.
48 pairings across 8 categories.
Wine
Fruits & Jams
Where to find it
Cheese counters.
Counter listings for Colby are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.