Colby Cheese

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.

HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose colby cheese made from organic milk, free from hormones.

Selecting and Storing Colby Cheese

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

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 Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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