Andy Montoya
Colby cheese is a semi-hard cheese made from cow's milk. It was first developed in 1885 in the city of Colby, Wisconsin, USA, and is considered an original American cheese. The cheese gets its orange colour from annatto, a natural food colouring derived from the seeds of the achiote tree. Colby is a washed-curd cheese, which means it is moister and softer than traditional cheddars.
| Characteristics | Values |
|---|---|
| Texture | Semi-hard |
| Colour | Orange |
| Milk Source | Cow |
| Taste | Mild and milky |
| Aging Time | 4-6 weeks |
| Moisture Content | 40% or less |
| Solids Content | At least 50% milkfat |
| Total Fat Content | Minimum 30% |
| Salt Content | 1.5-1.8% |
| Calcium Content | Slightly lower than cheddar |
| Manufacturing Process | Washed-curd |
| Curing Process | Pressed into a cylindrical form called a "longhorn" |
| Consumption | Recommended within three months |
| Recipes | Colby-Jack, Pinconning cheese |
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What You'll Learn
Colby cheese is made from cow's milk
The process of making Colby cheese begins by heating the milk to around 86°F (30°C). Once the milk reaches the desired temperature, ingredients such as calcium chloride, annatto, and culture are added. The annatto is added to give the cheese its characteristic orange color, although some prefer a more natural, lighter shade of orange. The mixture is then stirred and allowed to set for a period of time.
After the curd is set, it is cut into small cubes and stirred again. The temperature is then slowly increased to 102°F over a period of about 30 minutes, with gentle stirring to prevent the curds from sticking together. Once the desired temperature is reached, it is maintained for another 30 minutes. The whey is then drained, and cold water is added to bring the temperature down to around 80°F. The curds are then drained in a colander lined with cheesecloth and allowed to rest for 15 minutes.
The curds are then milled and mixed with salt before being placed into molds. The molds are pressed under a specific amount of pressure for a certain duration, resulting in the characteristic cylindrical shape of Colby cheese, known as a "longhorn." The cheese is then packaged and ripened for 2 to 3 months at a controlled temperature. This process yields a significant amount of cheese, making it a popular and efficient option for cheese makers.
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The milk is heated to 86°F
To make Colby cheese, the milk is heated to 86°F (30°C). This is done by placing the milk in a pot or sink of very warm water. If using a pot on the stove, heat the milk slowly, stirring well to ensure even heating. The milk should be heated to 86°F before adding the culture or starter. This is done by sprinkling the culture or starter on top of the milk and allowing it to rehydrate for a few minutes before stirring it in with an up-and-down motion. It is important to maintain this temperature throughout the process, as any deviation could affect the final product.
Once the culture or starter is added and the milk is at the correct temperature, the diluted rennet can be added. It is mixed in well, using gentle up-and-down motions, for about 1 minute. Then, stir just the top part of the milk for an additional 2 minutes. Cover the mixture and let it set, undisturbed, for about 30 minutes. This step is crucial, as it allows the rennet to begin coagulating the milk, initiating the transformation into cheese.
After 30 minutes, the mixture should have a clean break, indicating that it is ready for the next step. At this point, the curd can be cut into small cubes, typically ranging from 3/8-inch to 1/2-inch in size. The curd is then allowed to rest for a few minutes before gently stirring it to prevent the pieces from matting or sticking together. Maintaining a steady temperature and consistently stirring the mixture are critical steps in the cheese-making process.
The milk heating process in Colby cheese-making is a delicate and precise step that sets the foundation for the rest of the recipe. It is important to follow the instructions carefully to achieve the desired outcome of a mild, semihard, and moister cheese with a unique texture and flavor.
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Annatto is added for colour
Colby is a semi-hard cheese with a mild and milky flavour, and a moister and softer texture than cheddar. It is named after the city of Colby, Wisconsin, USA, where it was first developed in 1885 and quickly became popular.
Colby is traditionally an orange cheese, and this colour is derived from annatto. Annatto is a natural colouring derived from the seeds of the achiote tree (Bixa orellana), which is native to Central and South America. It is often used to colour dairy products, as well as other foods such as rice and sausages. The addition of annatto gives Colby its distinctive orange hue, which can vary in intensity depending on the amount of annatto added.
The reason for adding annatto to Colby cheese is primarily for aesthetic purposes, to offset the "snow white" colour of winter or pasteurized milk. While the colour of Colby cheese is traditionally orange, some cheese makers may choose to use less annatto or omit it altogether when using fresh raw milk in the summer, as it naturally has a warmer colour due to the cows' diet.
In the Colby cheese-making process, annatto is typically added after heating the milk to 86°F (30°C). It is added before the culture or starter, which is then sprinkled on top of the milk and allowed to rehydrate for a few minutes before being stirred in. The annatto can be diluted before being stirred into the milk in an up-and-down motion to ensure even distribution.
Overall, the addition of annatto for colour is an important step in the traditional Colby cheese-making process, contributing to its characteristic orange appearance.
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The curds are cut into cubes
Colby cheese is a semi-hard, orange cheese made from cow's milk. It was first developed in 1885 in the city of Colby, Wisconsin, USA, and quickly became popular. The cheese is typically used in snacks, sandwiches, and salads. It is also grated and combined with other cheeses for use on pizza.
Colby is a milder form of cheddar, and a washed-curd cheese, making it moister than traditional cheddars. It is one of the more popular cheeses, and its easy process and short aging time make it a good basic beginner hard cheese. The recipe for Colby cheese is simple to make and has a short aging period. It has a gentle and mild flavour with a slightly firm texture.
Once the temperature reaches 102°F, it is maintained for half an hour, with periodic gentle stirring to prevent the curds from matting. The whey is then drained, and cool water is added to bring the temperature down to 80°F. This temperature is maintained for 15 minutes, with frequent stirring. The curds are then drained in a colander lined with cheesecloth and allowed to drain for 15 minutes.
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The cheese is aged for at least one month
The short aging period and mild flavour of Colby make it a good beginner cheese for home cheese-makers. The high moisture content of Colby, compared to cheddar, means that it does not keep its quality for as long. It often develops a bitter taste and becomes extremely soft after 100 days.
The aging process is an important part of cheese-making, and different cheeses require different aging times and conditions. The aging time affects the texture, flavour, and overall quality of the cheese. For Colby cheese, the aging process helps to develop its mild and milky flavour, as well as its softer texture.
The Colby cheese aging process can also include a curing stage, where the cheese is pressed into a cylindrical form called a "longhorn", which cures into an open texture with irregular holes. This traditional form of Colby is 13 inches long with a diameter of 3.9 to 5.9 inches. The curing process further develops the unique characteristics of Colby cheese, making it a popular choice for snacks, sandwiches, and salads.
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Frequently asked questions
Colby cheese is made from cow's milk.
The milk is heated to 86°F (30°C) and calcium chloride and annatto are added before adding the culture. The curd is then cut into cubes and washed with cold water. Salt is added to the curd, and it is placed into moulds and pressed.
Colby cheese is a milder, moister, and softer version of cheddar. It is made by eliminating the cheddaring process and partially draining the whey after the curd is cooked.
Colby is a semi-hard cheese with a mild and milky flavour. It is orange in colour, derived from annatto.
Colby cheese was first developed in 1885 in the city of Colby, Wisconsin, USA. It is named after the city where it originated.
