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  Good for you Cheese

Light yellow to rich orange with tiny holes
Mild to mellow; lightly sweet to sharp and tangy
Melts best when grated
Though its palette extends from lightly sweet to sharp and tangy, Colby is generally known for its mild, tender flavor. Sometimes compared to Cheddar, but softer and more open, Colby is an American original that's as comfortable with hot dogs as it is with hors d'oeuvres.

Its range of tempting tastes makes Colby a perfect choice to top just about anything you're got a yen for. Shred it, melt it, slice it and create your own culinary Colby experiment. Or try it with something tried-and-true, like hamburgers, fajitas, chili, rye bread or apples and pears.

Image © Wisconsin Milk Marketing Board.
Red wines, Port, beer and apple cider | Apples, pears, mushrooms, tomatoes | Pumpernickel and rye breads
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Colby was first made by Joseph Steinwand in Colby, Wisconsin, in 1874. At the time, it was the only natural cheese native to the U.S. Though it is similar in taste to Cheddar, it's made differently. While Cheddar is stacked and aged, Colby is relatively lightly pressed and requires no aging at all.
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