Cheese, Colby
Cheesemakers first produced Colby cheese, a close relative of Cheddar, in the central Wisconsin town of Colby in 1885.
While similar in flavor to Cheddar, Colby is softer and has a more open texture and higher moisture content. It is also more elastic thant cheddar as cheesemakers spray the curds with cold water and stir them while they are still in the vat to prevent the curds from knitting together.
Because cheese is essentially milk that is condensed it is important to choose colby cheese made from organic milk, free from hormones.
The Benefits
- Special diets: Diabetic, Gluten-Free Diet, Grain-Free Diet, Low Acid Diet, Low Carb Diet, Low FODMAP Diet, Low Oxalate Diet, Low Starch Diet, PCOS Diet, Pescetarian Diet, Primal Diet, Vegetarian Diet
- Excellent Source of:
- Good Source of: Calcium, Protein, Phosphorous
- Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Corn, No Yeast, No Peanuts, No Pseudograins, No Coconut, No Citrus, No Nightshade, No Legumes, No Grains, Low Carbohydrate, Low Sugars
Related Foods
Selecting and Storing
Choose organic colby cheese and keep refrigerated. This cheese goes well with apples, pears, onions, tomatoes; for wines pair with red wines, such as Burgundy or Cabernet Sauvignon; lager or pilsner beers
