Andy Montoya
Colby-Jack cheese is a semi-soft American cheese made from pasteurised milk. It is a mixture of Colby and Monterey Jack cheeses, with annatto giving the Colby component its orange colour. The cheese is made by marbling the two kinds of cheese together, and it is classified as semi-hard in texture due to its two-week aging process. It is generally sold in a full-moon or half-moon shape when it is young, and the flavour is mild to mellow. While there may be slight mould under the paraffin coating, there should be no indication that mould has entered the cheese.
| Characteristics | Values |
|---|---|
| Type of cheese | Marble |
| Texture | Semi-hard |
| Flavour | Mild to mellow |
| Aging process | Two weeks |
| Shape | Full-moon or half-moon |
| Colour | Orange |
| Main ingredients | Colby and Monterey Jack cheese |
| Main production locations | Wisconsin and California |
| Coating | Paraffin |
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What You'll Learn
Colby-Jack is a mixture of Colby and Monterey Jack cheeses
Colby-Jack is made by marbling the two kinds of cheese together. This process was first introduced in the same place Colby Cheese was made on its own, in Wisconsin. It was not made at a large scale until the 20th century when the cheese became more popular and moved out of Wisconsin to larger areas of America. Before it was made on a large scale, the small, wooden building in Wisconsin only made 57 kg (126 lb) of cheese each day. At this time, Colby-Jack was pressed into a 5.8 kg (13 lb) long-horn shape and dipped in wax.
Colby-Jack cheese is mainly produced in the states of Wisconsin and California. It is used in various dishes or as a topping to be melted. These dishes include burgers, pasta bakes, macaroni and cheese, casseroles and so on. It is predominantly used in the United States, and is not readily available internationally.
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It is an American marble cheese
Colby-Jack is an American marble cheese made from Colby and Monterey Jack. It is a semi-soft cheese made from pasteurised milk. The orange colour in the Colby component comes from annatto. The flavour of Colby-Jack is mild to mellow and is determined by the individual cheeses that are used to make it. It is generally sold in a full-moon or half-moon shape when it is young.
Colby-Jack is made by marbling the two kinds of cheese together. This process was first introduced in the same place Colby Cheese was made on its own. It was not made at a large scale until the 20th century when the cheese became more popular and moved out of Wisconsin to larger areas of America. Before it was made on a large scale, the small, wooden building in Wisconsin only made 57 kg of cheese each day. At this time, Colby-Jack was pressed into a 5.8 kg long-horn shape and dipped in wax.
Colby-Jack is classified as semi-hard in texture and is mild due to its two-week ageing process. It is mainly produced in the states of Wisconsin and California. It is used in various dishes or as a topping to be melted. These dishes include burgers, pasta bakes, macaroni and cheese, casseroles and so on. It is predominantly used in the United States, and is not readily available internationally.
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It is semi-soft or semi-hard in texture
Colby-Jack is a semi-soft or semi-hard American marble cheese made from Colby and Monterey Jack. The cheese is made by marbling the two kinds of cheese together. It is classified as semi-hard in texture due to its two-week ageing process, which gives it a mild flavour. It is generally sold in a full-moon or half-moon shape when it is young.
Colby-Jack is made from pasteurised milk and annatto, which gives it its orange colour. It is predominantly produced in Wisconsin and California and is used in dishes such as burgers, pasta bakes, macaroni and cheese, and casseroles. It is also used as a topping to be melted.
Colby-Jack is not readily available internationally and is mainly consumed in the United States. While it is classified as semi-hard, it may possess slight surface mould to a definite degree, as per the Colby Cheese Grades and Standards.
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It is mild in flavour due to its two-week ageing process
Colby-Jack, or Co-jack/Cojack, is an American marble cheese made from Colby and Monterey Jack. It is mild in flavour due to its two-week ageing process. The cheese is classified as semi-hard in texture and is generally sold in a full-moon or half-moon shape when it is young. It is mainly produced in Wisconsin and California and is used in various dishes or as a topping to be melted. Colby-Jack is used in burgers, pasta bakes, macaroni and cheese, casseroles and more.
Colby-Jack was not made at a large scale until the 20th century when the cheese became more popular and moved out of Wisconsin to larger areas of America. Before it was made on a large scale, the small, wooden building in Wisconsin only made 57 kg (126 lb) of cheese each day. At this time, Colby-Jack was pressed into a 5.8 kg (13 lb) long-horn shape and dipped in wax.
The flavour of Colby-Jack is determined by the individual cheeses that are used to make it. The orange colour in the Colby component of Colby-Jack comes from annatto. The cheese may possess the following characteristics to a slight degree: defective coating, soiled surface, or surface mould; and the following to a definite degree: high edges, lopsided, irregular press cloth, or rough surface.
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It is predominantly used in the United States
Colby-Jack is a semi-soft or semi-hard American marble cheese made from Colby and Monterey Jack. It is predominantly used in the United States, where it is produced in Wisconsin and California. It is not readily available internationally. The cheese is made from pasteurised milk, with annatto providing the orange colour in the Colby component. The flavour of Colby-Jack is mild to mellow, and it is generally sold in a full-moon or half-moon shape when it is young. It is used in dishes such as burgers, pasta bakes, macaroni and cheese, and casseroles, or as a topping to be melted.
Colby-Jack was first made in Wisconsin, where Colby cheese also originates. It was not produced on a large scale until the 20th century, when it moved out of Wisconsin to other parts of the US. Before this, it was made in a small, wooden building in Wisconsin, where only 57 kg (126 lb) of cheese was made each day. At this time, Colby-Jack was pressed into a 5.8 kg (13 lb) long-horn shape and dipped in wax. It is now classified as a semi-hard cheese due to its two-week aging process.
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Frequently asked questions
Colby-Jack cheese is dipped in paraffin wax, which may have very slight mould under it.
Colby-Jack cheese is a mixture of Colby and Monterey Jack cheeses.
Colby-Jack cheese was first made in Wisconsin.
