Colby cheese: Difference between revisions

Colby
Colby
Other names	Longhorn
Country of origin	United States
Town	Colby, Wisconsin
Source of milk	Cows
Pasteurised	Yes
Texture	Semi-hard
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Colby is a semi-hard orange cheese made from cow's milk. It is named after the city of Colby, Wisconsin, where it was first developed in 1885 and quickly became popular.

Colby is manufactured in a similar process as cheddar cheese. Instead of the cheddaring process, however, the whey is partially drained after the curd is cooked, and cold water is added to decrease the temperature of the mixture. Traditionally, it has an open texture with irregular holes and is pressed into a cylindrical form called a longhorn. This washed-curd process results in a cheese with a mild flavor that is moister and softer than cheddar. Colby is typically used in snacks, sandwiches, and salads.

Derivatives include Colby-Jack, a marble cheese produced by mixing Colby and Montery Jack curds, and Pinconning cheese, a style of Colby that was developed in Michigan. The city of Colby considers the cheese an important part of its history and organizes an annual festival to promote Colby cheese, and there have been several proposals in the Wisconsin state legislature to designate Colby the official state cheese.

History

A marker in the city of Colby notes its relationship to the cheese.

In 1882, Ambrose and Susan Steinwand established a cheese factory near Colby, Wisconsin, on a 160-acre (65 ha) site they had purchased five years before.^[1] There are differing accounts of the creation of Colby cheese; according to a popular version, the Steinwands' son Joseph developed the cheese at the factory in 1885 when he was handling a batch of cheddar cheese and washed the curd with cold water.^[1]^[2] The resulting cheese, which was moister than cheddar, was named after the city of Colby and quickly became popular because it did not involve the complicated cheddaring process.^[2]^[3]

By 1896, the family was producing three thousand dollars worth of cheese each year. Though Ambrose and Joseph Steinwand have traditionally been credited for its development, the historian Joan M. Jensen notes that cheesemaking at the time typically involved the entire family, including women who were often expert cheesemakers.^[4] In 1898, the Colby Phonograph reported that "a merchant in Phillips gives as one of the 13 reasons why people should trade with him, that he sells the genuine Steinwand Colby Cheese."^[5] The city of Colby has organized an annual festival, "Colby Cheese Days", to promote the cheese since 1965.^[6] That same year Lawrence Hoernke build a new Colby Cheese Factory on the site of the Steinwalds' original factory; it produced about 4,000 lb (1,800 kg) of Colby a day until it shut down operations in 1983.^[7]

There have been several proposals to make Colby the official state cheese of Wisconsin. In 1998, the Wisconsin State Assembly voted 81–15 in support of the measure with the city of Colby supporting resolution in support, but it was not voted on by the Senate. A similar measure was introduced in 2019 but did not receive a vote in either the Assembly or the Senate.^[8] In 2021, the bill was introduced again in an Assembly committee by state representative Donna Rozar and state senator Kathy Bernier, with of Joseph Steinwand's great-granddaughter speaking in support of the measure. Supporters of the bill said that it commemorates Wisconsin's dairy history, while critics argued that it could undermine the sales of other cheeses, including cheddar and mozzarella, that are also produced in the state.^[8]^[9]

Process

The manufacturing process for Colby is similar to that of cheddar cheese, except that the mixture does not go through the cheddaring process.^[10] Cow's milk that has been standardized to a protein–fat ratio of 0.96 undergoes pasteurization and is stored at 31 °C (88 °F) while the starter Lactococcus lactis (subspecies lactis and/or cremoris) is added. After an hour, 70 ml (2.4 US fl oz) of annatto, a coloring agent, and 190 ml (6.4 US fl oz) of diluted rennet are added per 1,000 kg (2,200 lb) of milk.^[11]^[12] The mixture is left to set for 15 to 30 minutes. The curd is then cut and cooked at 39 °C (102 °F) until the pH of the whey is about 6.2 to 6.3.^[11]

Instead of draining all of the whey after cooking, as in the cheddar process, only about two-thirds of the whey is drained until the curds break the surface.^[10]^[11] Cold water is added until the temperature of the mixture is about 27 °C (81 °F); increasing this temperature slightly will produce a cheese that is less moist.^[10] After washing with the cold water for 15 minutes, the mixture is fully drained and salt is added to the curd. The curd is placed into molds that press it at 69 to 138 kPa (10 to 20 psi) for 16 to 18 hours.^[11] It is then packaged and ripened for 2 to 3 months at 3 to 4 °C (37 to 39 °F).^[13] This process produces 10 to 11 kg (22 to 24 lb) of cheese per 100 kg (220 lb) of milk.^[11] Monterey Jack has a similar manufacturing process, with the difference of allowing the curd to sit after draining the whey until it reaches a pH of 5.3.^[14]

Colby is traditionally pressed into a cylindrical form that is 33 cm (13 in) long with a diameter of 10 to 15 cm (3.9 to 5.9 in). In this form, it is also known as a "longhorn". The cheese can also be pressed into a rectangular form with smaller rectangles or half-moon shapes cut from it.^[15]

Character

Colby is a semi-hard cheese. Its washed-curd process produces a moister and softer texture than cheddar.^[13] The reduced acidity of the curd produces a mild and milky flavor, and it is always orange because it has been colored with annatto.^[12]^[15] The standard of identity in the United States, according to Title 21 of the Code of Federal Regulations, dictates that Colby must have a moisture content of 40% or less and that the solids content must contain at least 50% milkfat. In practice, the solids content is typically 52–53%, resulting in a total fat content of 31–32%, and the salt content is usually 1.5–1.8%.^[15] Compared to cheddar, the calcium content is slightly lower. Traditional Colby has an open texture with irregular holes. This aspect used to be required by its standard of identity in Wisconsin, but the requirement was removed due to vacuum packaging removing the holes from the cheese and creating a compact texture.^[10]^[15]

The higher moisture content of Colby leads to a weak body and it does not keep its quality for as long as cheddar. It often develops a bitter taste and becomes extremely soft after 100 days, and is typically recommended to be consumed within three months.^[15]^[16]

Uses and derivatives

Because of its mild flavor, Colby is seldom used in cooking. Instead, it is typically used as a table cheese and in snacks, sandwiches, and salads. It can also be grated and combined with other cheeses for use on pizza.^[15]^[17]

Colby can be mixed with Monterey Jack to produce a marble cheese known as "Colby-Jack" or "Co-Jack". The colored Colby and non-colored Monterey Jack curds are mixed before the pressing and ripening steps, resulting in the marbled effect. It is a popular cheese; in 2006, an estimated 38 million kg (84 million lb) of Colby-Jack was sold in supermarkets, more than either Colby's or Monterey Jack's individual sales.^[18]

Pinconning cheese is a style of Colby named after Pinconning, Michigan, where it was created in 1915 by Dan Horn, who had moved to the city from Wisconsin. Horn created the cheese in response to an excess of cows and milk in the city. Pinconning cheese has been consumed over a wide range of aging periods, including as long as 16 years.^[19]

References

^ ^a ^b Apps, Jerry (2015). Wisconsin Agriculture: A History. Wisconsin Historical Society Press. pp. 240–241. ISBN 978-0-87020-724-2.
^ ^a ^b Norton, James; Dilley, Becca (2009). The Master Cheesemakers of Wisconsin. University of Wisconsin Press. p. 151. ISBN 978-0-299-23433-1.
^ Stern, Gerd (2007). "Cheese: Historical Overview". In Smith, Andrew F. (ed.). The Oxford Companion to American Food and Drink. Oxford University Press. p. 105. ISBN 978-0-19-988576-3.
^ Jensen, Joan M. (2006). Calling This Place Home: Women on the Wisconsin Frontier, 1850–1925. St. Paul: Minnesota Historical Society Press. pp. 139–140. ISBN 978-0-87351-563-4.
^ Uhlig, Keith (April 5, 2021). "Colby, 'basically the ultimate cheese,' should be Wisconsin's official cheese". Marshfield News-Herald. Archived from the original on October 5, 2021. Retrieved December 16, 2021.
^ Wiersma, Terri (July 12, 2006). "Cheese turns Colby into fun place". Marshfield News-Herald. Retrieved December 17, 2021 – via Newspapers.com.
^ Reis, Lois (April 27, 1983). "The 'home of Colby cheese' closes after almost 100 years". The Country Today. Retrieved December 17, 2021 – via Newspapers.com.
^ ^a ^b Karnopp, Hope (July 7, 2021). "A bill to make Colby the official state cheese is getting another chance at becoming a law". Milwaukee Journal Sentinel. Archived from the original on July 8, 2021. Retrieved December 16, 2021.
^ Bauer, Scott (July 7, 2021). "Colby would be official Wisconsin cheese under bill". Associated Press. Archived from the original on September 6, 2021. Retrieved December 18, 2021.
^ ^a ^b ^c ^d Lawrence, R. C.; Gilles, J.; Creamer, L. K.; Crow, V. L.; Heap, H. A.; Honoré, C. G.; Johnston, K. A.; Samal, P. K. (2004). "Cheddar Cheese and Related Dry-salted Cheese Varieties". In Fox, Patrick F.; McSweeney, Paul L. H.; Cogan, Timothy M.; Guinee, Timothy P. (eds.). Cheese: Chemistry, Physics and Microbiology, Volume 2: Major Cheese Groups (3rd ed.). Elsevier. pp. 95–96. ISBN 978-0-08-050094-2.
^ ^a ^b ^c ^d ^e Chandan, Ramesh C.; Kapoor, Rohit (2011). "Manufacturing Outlines and Applications of Selected Cheese Varieties". In Ramesh C., Chandan; Arun, Kilara (eds.). Dairy Ingredients for Food Processing. John Wiley & Sons. pp. 270–271. ISBN 978-0-8138-1746-0.
^ ^a ^b Johnson, Mark E. (2001). "Cheese Products". In Marth, Elmer H.; Steele, James L. (eds.). Applied Dairy Microbiology (2nd ed.). CRC Press. p. 378. ISBN 978-0-8247-0536-7.
^ ^a ^b Fox, Patrick F.; Guinee, Timothy P.; Cogan, Timothy M.; McSweeney, Paul L. H. (2016). Fundamentals of Cheese Science (2nd ed.). Springer. p. 42–43. ISBN 978-1-4899-7681-9.
^ Tunick, Michael (2014). The Science of Cheese. Oxford University Press. p. 130. ISBN 978-0-19-992230-7.
^ ^a ^b ^c ^d ^e ^f Johnson, Mark E. (2016). "Colby". In Donnelly, Catherine; Kehler, Mateo (eds.). The Oxford Companion to Cheese. Oxford University Press. pp. 175–176. ISBN 978-0-19-933089-8.
^ Partridge, John A. (2009). "Cheddar and Cheddar-Type Cheese". In Clark, Stephanie; Costello, Michael; Drake, MaryAnne; Bodyfelt, Floyd (eds.). The Sensory Evaluation of Dairy Products (2nd ed.). Springer. p. 268. ISBN 978-0-387-77408-4.
^ Chandan, R. C. (2014). "Cheese in the Marketplace". In Batt, Carl A.; Tortorello, Mary-Lou (eds.). Encyclopedia of Food Microbiology (2nd ed.). Academic Press. p. 390. ISBN 978-0-12-384733-1.
^ Clark, Stephanie; Agarwal, Shantanu (2016). "Cheddar and Related Hard Cheeses". In Hui, Y. H. (ed.). Handbook of Animal-Based Fermented Food and Beverage Technology (2nd ed.). CRC Press. p. 337. ISBN 978-1-4398-5023-7.
^ Lavey, Kathleen (April 13, 2017). "Michigan food finds: Pinconning cheese, from squeaky to sharp". Lansing State Journal. Retrieved December 18, 2021.

[apps2015-1] Apps, Jerry (2015). Wisconsin Agriculture: A History. Wisconsin Historical Society Press. pp. 240–241. ISBN 978-0-87020-724-2.

[norton2009-2] Norton, James; Dilley, Becca (2009). The Master Cheesemakers of Wisconsin. University of Wisconsin Press. p. 151. ISBN 978-0-299-23433-1.

[3] Stern, Gerd (2007). "Cheese: Historical Overview". In Smith, Andrew F. (ed.). The Oxford Companion to American Food and Drink. Oxford University Press. p. 105. ISBN 978-0-19-988576-3.

[4] Jensen, Joan M. (2006). Calling This Place Home: Women on the Wisconsin Frontier, 1850–1925. St. Paul: Minnesota Historical Society Press. pp. 139–140. ISBN 978-0-87351-563-4.

[5] Uhlig, Keith (April 5, 2021). "Colby, 'basically the ultimate cheese,' should be Wisconsin's official cheese". Marshfield News-Herald. Archived from the original on October 5, 2021. Retrieved December 16, 2021.

[6] Wiersma, Terri (July 12, 2006). "Cheese turns Colby into fun place". Marshfield News-Herald. Retrieved December 17, 2021 – via Newspapers.com.

[7] Reis, Lois (April 27, 1983). "The 'home of Colby cheese' closes after almost 100 years". The Country Today. Retrieved December 17, 2021 – via Newspapers.com.

[karnopp2021-8] Karnopp, Hope (July 7, 2021). "A bill to make Colby the official state cheese is getting another chance at becoming a law". Milwaukee Journal Sentinel. Archived from the original on July 8, 2021. Retrieved December 16, 2021.

[9] Bauer, Scott (July 7, 2021). "Colby would be official Wisconsin cheese under bill". Associated Press. Archived from the original on September 6, 2021. Retrieved December 18, 2021.

[lawrence2004-10] Lawrence, R. C.; Gilles, J.; Creamer, L. K.; Crow, V. L.; Heap, H. A.; Honoré, C. G.; Johnston, K. A.; Samal, P. K. (2004). "Cheddar Cheese and Related Dry-salted Cheese Varieties". In Fox, Patrick F.; McSweeney, Paul L. H.; Cogan, Timothy M.; Guinee, Timothy P. (eds.). Cheese: Chemistry, Physics and Microbiology, Volume 2: Major Cheese Groups (3rd ed.). Elsevier. pp. 95–96. ISBN 978-0-08-050094-2.

[chandan2011-11] Chandan, Ramesh C.; Kapoor, Rohit (2011). "Manufacturing Outlines and Applications of Selected Cheese Varieties". In Ramesh C., Chandan; Arun, Kilara (eds.). Dairy Ingredients for Food Processing. John Wiley & Sons. pp. 270–271. ISBN 978-0-8138-1746-0.

[johnson2001-12] Johnson, Mark E. (2001). "Cheese Products". In Marth, Elmer H.; Steele, James L. (eds.). Applied Dairy Microbiology (2nd ed.). CRC Press. p. 378. ISBN 978-0-8247-0536-7.

[fox2016-13] Fox, Patrick F.; Guinee, Timothy P.; Cogan, Timothy M.; McSweeney, Paul L. H. (2016). Fundamentals of Cheese Science (2nd ed.). Springer. p. 42–43. ISBN 978-1-4899-7681-9.

[14] Tunick, Michael (2014). The Science of Cheese. Oxford University Press. p. 130. ISBN 978-0-19-992230-7.

[johnson2016-15] ^ ^a ^b ^c ^d ^e ^f Johnson, Mark E. (2016). "Colby". In Donnelly, Catherine; Kehler, Mateo (eds.). The Oxford Companion to Cheese. Oxford University Press. pp. 175–176. ISBN 978-0-19-933089-8.

[16] Partridge, John A. (2009). "Cheddar and Cheddar-Type Cheese". In Clark, Stephanie; Costello, Michael; Drake, MaryAnne; Bodyfelt, Floyd (eds.). The Sensory Evaluation of Dairy Products (2nd ed.). Springer. p. 268. ISBN 978-0-387-77408-4.

[17] Chandan, R. C. (2014). "Cheese in the Marketplace". In Batt, Carl A.; Tortorello, Mary-Lou (eds.). Encyclopedia of Food Microbiology (2nd ed.). Academic Press. p. 390. ISBN 978-0-12-384733-1.

[18] Clark, Stephanie; Agarwal, Shantanu (2016). "Cheddar and Related Hard Cheeses". In Hui, Y. H. (ed.). Handbook of Animal-Based Fermented Food and Beverage Technology (2nd ed.). CRC Press. p. 337. ISBN 978-1-4398-5023-7.

[19] Lavey, Kathleen (April 13, 2017). "Michigan food finds: Pinconning cheese, from squeaky to sharp". Lansing State Journal. Retrieved December 18, 2021.

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@@ Line 1: / Line 1: @@
+{{short description|Type of semi-hard cheese}}
-{{Use dmy dates|date=December 2021}}
+{{Use mdy dates|date=December 2021}}
-{{short description|Type of semi-hard cheese originating from the US}}
-{{Infobox Cheese
+{{Infobox cheese
 | name = Colby
-| image = [[Image:Colby Cheese.jpg|250 px]]
+| image = Colby Cheese.jpg
+| alt = Photo of cheese and crackers on a plate
-| othernames = Longhorn, Colby Cheddar
+| othernames = Longhorn
-| country = [[United States]]
+| country = United States
-| regiontown = [[Colby, Wisconsin]]
+| town = [[Colby, Wisconsin]]
-| region =
-| town =
+| source = Cows
-| source = [[Cattle|Cows]]
 | pasteurised = Yes
 | texture = Semi-hard
-| fat =
+| namedafter =
+}}
-| protein =
+'''Colby''' is a [[semi-hard cheese|semi-hard]] orange [[cheese]] made from cow's milk. It is named after the city of [[Colby, Wisconsin]], where it was first developed in 1885 and quickly became popular.
-| dimensions =
-| weight =
-| aging = None
-| certification =
-|derivatives=[[Colby-Jack]], [[Pinconning cheese]]}}
+Colby is manufactured in a similar process as [[cheddar cheese]]. Instead of the [[cheddaring]] process, however, the [[whey]] is partially drained after the [[curd]] is cooked, and cold water is added to decrease the temperature of the mixture. Traditionally, it has an open texture with irregular holes and is pressed into a cylindrical form called a '''longhorn'''. This washed-curd process results in a cheese with a mild flavor that is moister and softer than cheddar. Colby is typically used in snacks, sandwiches, and salads.
-'''Colby''' is a semi-hard [[Cattle|cow's]] milk [[cheese]] from the United States, with a Hazel-nutty flavor and an orange color. It is often found blended with [[Monterey Jack]] cheese. It was first invented in 1885 in its namesake city of [[Colby, Wisconsin]].
+Derivatives include [[Colby-Jack]], a [[marble cheese]] produced by mixing Colby and [[Montery Jack]] curds, and [[Pinconning cheese]], a style of Colby that was developed in Michigan. The city of Colby considers the cheese an important part of its history and organizes an annual festival to promote Colby cheese, and there have been several proposals in the Wisconsin state legislature to designate Colby the official state cheese.
 ==History==
-[[File:Colby Cheese Original Factory Colby Wisconsin.jpg|thumb|left|Original factory southwest of [[Colby, WI|the city of Colby]] (2012)]]
+[[File:Colby Cheese Original Factory Colby Wisconsin.jpg|thumb|Original factory southwest of [[Colby, Wisconsin]], in 2012]]
-[[File:2009-0620-Colby-sign.jpg|thumb|right|A marker in Colby, Wisconsin, notes the town's relationship to the cheese.]]
+[[File:2009-0620-Colby-sign.jpg|thumb|A marker in the city of Colby notes its relationship to the cheese.]]
-In 1882, dairy farmers Ambrose and Susan Steinwand established a small cheese factory near [[Colby, Wisconsin]], on a site they had purchased five years before. Their son Joseph developed a new type of cheese at the factory in 1885 when he was handling a batch of [[cheddar cheese]] and washed the [[curd]] with cold water.<ref>{{cite book |last=Apps |first=Jerry |year=2015 |title=Wisconsin Agriculture: A History |publisher=[[Wisconsin Historical Society Press]] |isbn=978-0-87020-724-2 |pages=241–242}}</ref> The resulting cheese, which was moister than cheddar, was named after the city of Colby and quickly became popular.<ref>{{cite book |editor-last=Smith |editor-first=Andrew F. |title=The Oxford Companion to American Food and Drink |last=Stern |first=Gerd |chapter=Cheese: Historical Overview |page=105 |publisher=[[Oxford University Press]] |year=2007 |isbn=978-0-19-988576-3}}</ref> By 1896, the family was producing $3000 of cheese each year,<ref>{{cite book |last=Jensen |first=Joan M. |author-link=Joan M. Jensen |title=Calling This Place Home: Women on the Wisconsin Frontier, 1850–1925 |year=2006 |publisher=Minnesota Historical Society Press |location=St. Paul |isbn=978-0-87351-563-4 |page=139}}</ref> and in 1898, the ''Colby Phonograph'' reported that "a merchant in [[Phillips, Wisconsin|Phillips]] gives as one of the 13 reasons why people should trade with him, that he sells the genuine Steinwand Colby Cheese."<ref>{{cite news |last=Uhlig |first=Keith |title=Colby, 'basically the ultimate cheese,' should be Wisconsin's official cheese |url=https://www.marshfieldnewsherald.com/in-depth/news/2021/04/05/colby-wisconsin-original-should-our-state-cheese-column/4803630001/ |access-date=December 16, 2021 |work=Marshfield News-Herald |date=April 5, 2021 |archive-url=https://web.archive.org/web/20211005173138/https://www.marshfieldnewsherald.com/in-depth/news/2021/04/05/colby-wisconsin-original-should-our-state-cheese-column/4803630001/ |archive-date=October 5, 2021 |url-status=live}}</ref> The original factory building was torn down in 2015.<ref>{{cite news |last=O'Brien |first=Kevin |title=New bill seeks to make Colby the state cheese |url=https://www.centralwinews.com/a-main/2021/04/13/new-bill-seeks-to-make-colby-the-state-cheese/?destination=star-news |access-date=December 16, 2021 |work=Tribune-Phonograph |date=April 13, 2021}}</ref>
+In 1882, Ambrose and Susan Steinwand established a cheese factory near [[Colby, Wisconsin]], on a {{convert|160|acre|ha|adj=on}} site they had purchased five years before.<ref name="apps2015">{{cite book |last=Apps |first=Jerry |year=2015 |title=Wisconsin Agriculture: A History |publisher=[[Wisconsin Historical Society Press]] |isbn=978-0-87020-724-2 |pages=240–241}}</ref> There are differing accounts of the creation of Colby cheese; according to a popular version, the Steinwands' son Joseph developed the cheese at the factory in 1885 when he was handling a batch of [[cheddar cheese]] and washed the [[curd]] with cold water.<ref name="apps2015" /><ref name="norton2009">{{cite book |last1=Norton |first1=James |last2=Dilley |first2=Becca |year=2009 |title=The Master Cheesemakers of Wisconsin |publisher=[[University of Wisconsin Press]] |isbn=978-0-299-23433-1 |page=151}}</ref> The resulting cheese, which was moister than cheddar, was named after the city of Colby and quickly became popular because it did not involve the complicated [[cheddaring]] process.<ref name="norton2009" /><ref>{{cite book |last=Stern |first=Gerd |year=2007 |chapter=Cheese: Historical Overview |editor-last=Smith |editor-first=Andrew F. |title=The Oxford Companion to American Food and Drink |publisher=[[Oxford University Press]] |isbn=978-0-19-988576-3 |page=105}}</ref>
+By 1896, the family was producing three thousand dollars worth of cheese each year. Though Ambrose and Joseph Steinwand have traditionally been credited for its development, the historian [[Joan M. Jensen]] notes that cheesemaking at the time typically involved the entire family, including women who were often expert cheesemakers.<ref>{{cite book |last=Jensen |first=Joan M. |author-link=Joan M. Jensen |year=2006 |title=Calling This Place Home: Women on the Wisconsin Frontier, 1850–1925 |publisher=Minnesota Historical Society Press |location=St. Paul |isbn=978-0-87351-563-4 |pages=139–140}}</ref> In 1898, the ''Colby Phonograph'' reported that "a merchant in [[Phillips, Wisconsin|Phillips]] gives as one of the 13 reasons why people should trade with him, that he sells the genuine Steinwand Colby Cheese."<ref>{{cite news |last=Uhlig |first=Keith |title=Colby, 'basically the ultimate cheese,' should be Wisconsin's official cheese |url=https://www.marshfieldnewsherald.com/in-depth/news/2021/04/05/colby-wisconsin-original-should-our-state-cheese-column/4803630001/ |access-date=December 16, 2021 |work=Marshfield News-Herald |date=April 5, 2021 |archive-url=https://web.archive.org/web/20211005173138/https://www.marshfieldnewsherald.com/in-depth/news/2021/04/05/colby-wisconsin-original-should-our-state-cheese-column/4803630001/ |archive-date=October 5, 2021 |url-status=live}}</ref> The city of Colby has organized an annual festival, "Colby Cheese Days", to promote the cheese since 1965.<ref>{{cite news |last=Wiersma |first=Terri |title=Cheese turns Colby into fun place |url=https://www.newspapers.com/clip/90738575/marshfield-news-herald/ |access-date=December 17, 2021 |work=Marshfield News-Herald |date=July 12, 2006 |via=Newspapers.com}}</ref> That same year Lawrence Hoernke build a new Colby Cheese Factory on the site of the Steinwalds' original factory; it produced about {{convert|4000|lb|kg|abbr=on}} of Colby a day until it shut down operations in 1983.<ref>{{cite news |last=Reis |first=Lois |title=The 'home of Colby cheese' closes after almost 100 years |url=https://www.newspapers.com/clip/90739197/the-country-today/ |access-date=December 17, 2021 |work=The Country Today |date=April 27, 1983 |via=Newspapers.com}}</ref>
-There have been several proposals to make Colby the official state cheese of Wisconsin. In 1998, the [[Wisconsin State Assembly]] voted 81–15 in support of the measure after the city of Colby approved a supporting resolution, but it was not voted on by the Senate. A similar measure was introduced in 2019 but did not receive a vote in either the Assembly or the Senate. Representative [[Donna Rozar]] and Senator [[Kathy Bernier]] introduced the bill again in 2021 with the support of Joseph Steinwand's great-granddaughter. Supporters of the bill said that it commemorates Wisconsin's dairy history, while critics argued that it could undermine producers of other cheeses in the state.<ref>{{cite news |last=Karnopp |first=Hope |title=A bill to make Colby the official state cheese is getting another chance at becoming a law |url=https://www.jsonline.com/story/news/politics/2021/07/07/legislation-would-make-colby-official-state-cheese-wisconsin/7885719002/ |access-date=December 16, 2021 |work=[[Milwaukee Journal Sentinel]] |date=July 7, 2021}}</ref>
+There have been several proposals to make Colby the official state cheese of Wisconsin. In 1998, the [[Wisconsin State Assembly]] voted 81–15 in support of the measure with the city of Colby supporting resolution in support, but it was not voted on by the Senate. A similar measure was introduced in 2019 but did not receive a vote in either the Assembly or the Senate.<ref name="karnopp2021">{{cite news |last=Karnopp |first=Hope |title=A bill to make Colby the official state cheese is getting another chance at becoming a law |url=https://www.jsonline.com/story/news/politics/2021/07/07/legislation-would-make-colby-official-state-cheese-wisconsin/7885719002/ |access-date=December 16, 2021 |work=[[Milwaukee Journal Sentinel]] |date=July 7, 2021 |archive-url=https://web.archive.org/web/20210708153317/https://www.jsonline.com/story/news/politics/2021/07/07/legislation-would-make-colby-official-state-cheese-wisconsin/7885719002/ |archive-date=July 8, 2021 |url-status=live}}</ref> In 2021, the bill was introduced again in an Assembly committee by state representative [[Donna Rozar]] and state senator [[Kathy Bernier]], with  of Joseph Steinwand's great-granddaughter speaking in support of the measure. Supporters of the bill said that it commemorates Wisconsin's dairy history, while critics argued that it could undermine the sales of other cheeses, including cheddar and [[mozzarella]], that are also produced in the state.<ref name="karnopp2021" /><ref>{{cite news |last=Bauer |first=Scott |title=Colby would be official Wisconsin cheese under bill |url=https://apnews.com/article/wi-state-wire-wisconsin-business-oddities-government-and-politics-22c6f190e9416863e77749202834f783 |access-date=December 18, 2021 |agency=[[Associated Press]] |date=July 7, 2021 |archive-url=https://web.archive.org/web/20210906090942/https://apnews.com/article/wi-state-wire-wisconsin-business-oddities-government-and-politics-22c6f190e9416863e77749202834f783 |archive-date=September 6, 2021 |url-status=live}}</ref>
-==Properties==
-Colby cheese is similar to cheddar cheese but does not undergo the [[Manufacture of cheddar cheese#Cheddaring|cheddaring]] process.<ref name=kowsikowski>Frank Kosikowski; Vikram V Mistry. ''Cheese and Fermented Milk Foods''. 3rd ed, Westport, Conn.: Author, 1997.</ref> Considered a semi-hard cheese, Colby is softer, moister, and milder than cheddar because it is produced through a washed-curd process:<ref name=wisc_edu>[https://web.archive.org/web/20040528105658/http://www.wisc.edu/foodsafety/ffa/colby.htm Colby cheese at Wisconsin FFA]</ref> the [[whey]] is replaced with water during the cooking time, reducing the curd's [[acid]]ity and resulting in Colby's characteristically mild flavor.<ref>{{Cite book|last=Hintz|first=Martin|url=https://www.worldcat.org/oclc/853623671|title=Wisconsin cheese : a cookbook and guide to the cheeses of Wisconsin|date=2008|publisher=ThreeForks|others=Pam Percy|isbn=978-0-7627-5196-9|location=Guilford, Conn.|pages=63|oclc=853623671}}</ref> As with most other cheeses, it takes more than one [[U.S. gallon]] of [[milk]] to produce a single pound of cheese (over eight liters of milk per kilogram of cheese).
+==Process==
-[[Monterey Jack cheese]] is produced almost identically to Colby, but Colby is seasoned with [[annatto]], which imparts a sweet nutty flavor and an orange color.<ref name=kowsikowski/>
+[[File:Cooking Curds.jpg|thumb|Cooking of curds in a cheese vat]]
+The manufacturing process for Colby is similar to [[Manufacture of cheddar cheese|that of cheddar cheese]], except that the mixture does not go through the cheddaring process.<ref name="lawrence2004">{{cite book |last1=Lawrence |first1=R. C. |last2=Gilles |first2=J. |last3=Creamer |first3=L. K. |last4=Crow |first4=V. L. |last5=Heap |first5=H. A. |last6=Honoré |first6=C. G. |last7=Johnston |first7=K. A. |last8=Samal |first8=P. K. |year=2004 |chapter=Cheddar Cheese and Related Dry-salted Cheese Varieties |editor1-last=Fox |editor1-first=Patrick F. |editor2-last=McSweeney |editor2-first=Paul L. H. |editor3-last=Cogan |editor3-first=Timothy M. |editor4-last=Guinee |editor4-first=Timothy P. |title=Cheese: Chemistry, Physics and Microbiology, Volume 2: Major Cheese Groups |edition=3rd |publisher=[[Elsevier]] |isbn=978-0-08-050094-2 |pages=95–96}}</ref> Cow's milk that has been standardized to a protein–fat ratio of 0.96 undergoes [[pasteurization]] and is stored at {{convert|31|C|F}} while the [[Fermentation starter|starter]] ''[[Lactococcus lactis]]'' ([[subspecies]] ''lactis'' and/or ''cremoris'') is added. After an hour, {{convert|70|ml|USoz|abbr=on}} of [[annatto]], a coloring agent, and {{convert|190|ml|USoz|abbr=on}} of diluted [[rennet]] are added per {{convert|1000|kg|lb|abbr=on}} of milk.<ref name="chandan2011" /><ref name="johnson2001" /> The mixture is left to set for 15 to 30 minutes. The curd is then cut and cooked at {{convert|39|C|F}} until the [[pH]] of the [[whey]] is about 6.2 to 6.3.<ref name="chandan2011">{{cite book |last1=Chandan |first1=Ramesh C. |last2=Kapoor |first2=Rohit |year=2011 |chapter=Manufacturing Outlines and Applications of Selected Cheese Varieties |editor1-first=Chandan |editor1-last=Ramesh C. |editor2-first=Kilara |editor2-last=Arun |title=Dairy Ingredients for Food Processing |publisher=[[Wiley (publisher)|John Wiley & Sons]] |isbn=978-0-8138-1746-0 |pages=270–271}}</ref>
+Instead of draining all of the whey after cooking, as in the cheddar process, only about two-thirds of the whey is drained until the curds break the surface.<ref name="lawrence2004" /><ref name="chandan2011" /> Cold water is added until the temperature of the mixture is about {{convert|27|C|F}}; increasing this temperature slightly will produce a cheese that is less moist.<ref name="lawrence2004" /> After washing with the cold water for 15 minutes, the mixture is fully drained and salt is added to the curd. The curd is placed into molds that press it at {{convert|10|to|20|psi|kPa|abbr=on|order=flip}} for 16 to 18 hours.<ref name="chandan2011" /> It is then packaged and [[Cheese ripening|ripened]] for 2 to 3 months at {{convert|3|to|4|C|F}}.<ref name="fox2016">{{cite book |last1=Fox |first1=Patrick F. |last2=Guinee |first2=Timothy P. |last3=Cogan |first3=Timothy M. |last4=McSweeney |first4=Paul L. H. |year=2016 |title=Fundamentals of Cheese Science |edition=2nd |publisher=[[Springer Science+Business Media|Springer]] |isbn=978-1-4899-7681-9 |page=42–43}}</ref> This process produces {{convert|10|to|11|kg|lb|abbr=on}} of cheese per {{convert|100|kg|lb|abbr=on}} of milk.<ref name="chandan2011" /> [[Monterey Jack]] has a similar manufacturing process, with the difference of allowing the curd to sit after draining the whey until it reaches a pH of 5.3.<ref>{{cite book |last=Tunick |first=Michael |year=2014 |title=The Science of Cheese |publisher=[[Oxford University Press]] |isbn=978-0-19-992230-7 |page=130}}</ref>
-''Longhorn'' is a style of American Colby cheeses.<ref name=TrueStarHealth /> "Longhorn" refers to the long orange cylindrical shape of the cheese. Colby is available in its original shape and in rectangles and half rounds.<ref>{{cite web|url=http://www.foodreference.com/html/flonghorncheese.html|title=Longhorn Cheese : Food Facts & Trivia|first=James T.|last=Ehler|publisher=|accessdate=2 February 2017}}</ref> Colby is not [[Aged cheese|aged]] and dries out quickly.<ref name=TrueStarHealth>[http://www.truestarhealth.com/Notes/1720006.html Colby cheese at truestarhealth.com] {{webarchive|url=https://web.archive.org/web/20070101172839/http://www.truestarhealth.com/Notes/1720006.html |date=1 January 2007 }}</ref>
+Colby is traditionally pressed into a cylindrical form that is {{convert|33|cm|in|abbr=on}} long with a diameter of {{convert|10|to|15|cm|in|abbr=on}}. In this form, it is also known as a "longhorn". The cheese can also be pressed into a rectangular form with smaller rectangles or half-moon shapes cut from it.<ref name="johnson2016">{{cite book |year=2016 |last=Johnson |first=Mark E. |chapter=Colby |editor-last1=Donnelly |editor-first1=Catherine |editor-link1=Catherine Donnelly |editor-last2=Kehler |editor-first2=Mateo |title=The Oxford Companion to Cheese |publisher=[[Oxford University Press]] |isbn=978-0-19-933089-8 |pages=175–176}}</ref>
-==Uses==
-Because it is such a mildly flavored cheese, Colby is seldom used in cooking. It is typically used as a table cheese, for grating and grilling, and in [[snack food|snack]]s and [[salad]]s.
-==Derivatives==
+==Character==
+Colby is a [[semi-hard cheese]]. Its washed-curd process produces a moister and softer texture than cheddar.<ref name="fox2016" /> The reduced acidity of the curd produces a mild and milky flavor, and it is always orange because it has been colored with annatto.<ref name="johnson2001">{{cite book |last=Johnson |first=Mark E. |year=2001 |chapter=Cheese Products |editor1-last=Marth |editor1-first=Elmer H. |editor2-last=Steele |editor2-first=James L. |title=
-Colby is sometimes mixed with [[Monterey Jack]] to produce a [[marbled cheese]] called [[Colby-Jack]] or Co-Jack.<ref>[http://www.eatwisconsincheese.com/cheeses/16/colby-monterey-jack Wisconsin Cheese: Colby-Monterey Jack] {{Webarchive|url=https://web.archive.org/web/20180526185828/http://www.eatwisconsincheese.com/cheeses/16/colby-monterey-jack |date=26 May 2018 }}. Wisconsin Milk Marketing Board.</ref> [[Pinconning cheese]] is a sharp aged relative of Colby.
+Applied Dairy Microbiology |edition=2nd |publisher=[[CRC Press]] |isbn=978-0-8247-0536-7 |page=378}}</ref><ref name="johnson2016" /> The [[Standards of identity for food|standard of identity]] in the United States, according to [[Title 21 of the Code of Federal Regulations]], dictates that Colby must have a [[moisture content]] of 40% or less and that the solids content must contain at least 50% milkfat. In practice, the solids content is typically 52–53%, resulting in a total fat content of 31–32%, and the salt content is usually 1.5–1.8%.<ref name="johnson2016" /> Compared to cheddar, the calcium content is slightly lower. Traditional Colby has an open texture with irregular holes. This aspect used to be required by its standard of identity in Wisconsin, but the requirement was removed due to [[vacuum packaging]] removing the holes from the cheese and creating a compact texture.<ref name="lawrence2004" /><ref name="johnson2016" />
+The higher moisture content of Colby leads to a weak body and it does not keep its quality for as long as cheddar. It often develops a bitter taste and becomes extremely soft after 100 days, and is typically recommended to be consumed within three months.<ref name="johnson2016" /><ref>{{cite book |last=Partridge |first=John A. |year=2009 |chapter=Cheddar and Cheddar-Type Cheese |editor1-last=Clark |editor1-first=Stephanie |editor2-last=Costello |editor2-first=Michael |editor3-last=Drake |editor3-first=MaryAnne |editor4-last=Bodyfelt |editor4-first=Floyd |title=The Sensory Evaluation of Dairy Products |edition=2nd |publisher=[[Springer Science+Business Media|Springer]] |isbn=978-0-387-77408-4 |page=268}}</ref>
-In 2015, artist John Riepenhoff and cheesemaker Bob Wills created a [[Double cream|"Double Cream]]" Colby.<ref>{{cite web|url=http://urbanmilwaukee.com/pressrelease/twelfth-annual-nohl-fellowship-exhibition-opens-at-inova-october-9/|title=Twelfth Annual Nohl Fellowship Exhibition Opens at INOVA, October 9|publisher=|accessdate=2 February 2017}}</ref>
+==Uses and derivatives==
-== References ==
+[[File:CoJack (cropped).jpg|thumb|upright|Slices of [[Colby-Jack]]]]
-{{reflist|1}}
+Because of its mild flavor, Colby is seldom used in cooking. Instead, it is typically used as a table cheese and in snacks, sandwiches, and salads. It can also be grated and combined with other cheeses for use on [[pizza]].<ref name="johnson2016" /><ref>{{cite book |last=Chandan |first=R. C. |year=2014 |chapter=Cheese in the Marketplace |editor1-last=Batt |editor1-first=Carl A. |editor2-last=Tortorello |editor2-first=Mary-Lou |title=Encyclopedia of Food Microbiology |edition=2nd |publisher=[[Academic Press]] |isbn=978-0-12-384733-1 |page=390}}</ref>
+Colby can be mixed with Monterey Jack to produce a [[marble cheese]] known as "[[Colby-Jack]]" or "Co-Jack". The colored Colby and non-colored Monterey Jack curds are mixed before the pressing and ripening steps, resulting in the marbled effect. It is a popular cheese; in 2006, an estimated {{convert|38|e6kg|e6lb|abbr=unit}} of Colby-Jack was sold in supermarkets, more than either Colby's or Monterey Jack's individual sales.<ref>{{cite book |last1=Clark |first1=Stephanie |last2=Agarwal |first2=Shantanu |year=2016 |chapter=Cheddar and Related Hard Cheeses |editor-last=Hui |editor-first=Y. H. |title=Handbook of Animal-Based Fermented Food and Beverage Technology |edition=2nd |publisher=[[CRC Press]] |isbn=978-1-4398-5023-7 |page=337}}</ref>
-==External links==
-{{Commonscat|Colby cheese}}
-* [https://web.archive.org/web/20061023085527/http://www.landolakes.com/products/ViewProduct.cfm?ProductID=41357 Nutrition facts for ][[Land O'Lakes]] Colby cheese.
+[[Pinconning cheese]] is a style of Colby named after [[Pinconning, Michigan]], where it was created in 1915 by Dan Horn, who had moved to the city from Wisconsin. Horn created the cheese in response to an excess of cows and milk in the city. Pinconning cheese has been consumed over a wide range of aging periods, including as long as 16 years.<ref>{{cite news |last=Lavey |first=Kathleen |title=Michigan food finds: Pinconning cheese, from squeaky to sharp |url=https://www.lansingstatejournal.com/story/travel/michigan/2017/04/13/michigan-food-finds-pinconning-cheese-squeaky-sharp/99866042/ |access-date=December 18, 2021 |work=[[Lansing State Journal]] |date=April 13, 2017}}</ref>
-{{American cheeses}}
+== References ==
-{{Portal|Food}}
+{{reflist}}
+{{American cheeses}}
+{{Portal bar|Food}}
 [[Category:American cheeses]]
 [[Category:Cow's-milk cheeses]]
+[[Category:Cuisine of Wisconsin]]

v t e American cheeses
Types	Baby Swiss Bergenost Brick Cheese curd Colby Colby-Jack Cream cheese Creole cream cheese D'Isigny Farmer Hoop Humboldt Fog Kunik Liederkranz Maytag Blue Monterey Jack Muenster Pinconning Red Hawk String
Regions	Wisconsin cheese