The Home of Colby Cheese
Contact: Allan Wessel
Here is an a description I I found on a cooking site. Hope this helps.
This cheese was developed in Colby, Wisconsin, about a hundred years ago. 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.
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