Colby
An American cheese from Wisconsin, made like cheddar but with a washed curd. It is softer, moister, and milder than cheddar, with an open, springy texture.
| Category | Cheese |
|---|---|
| Maker / Origin | United States |
| Storage | Wrap tightly in plastic or wax paper then plastic; keep in the cheese drawer. |
| Shelf life | About 2 to 3 weeks once opened. It dries faster than cheddar; keep it well wrapped. |
| Best uses | Sandwiches, snacking, burgers, cheese boards, and mac and cheese blends. |
| Substitutes | Mild cheddar, Monterey Jack, or Colby-Jack blends. |
| Pairings | Apples, crackers, lager, and deli meats. |
| Last checked | October 18, 2026 |
About it
Colby was created in 1885 in Colby, Wisconsin, by Joseph Steinwand, who adapted the cheddar process with a washed curd that keeps it softer and sweeter. Federal standards even set its moisture higher than cheddar's. Longhorn is the same cheese in a half-moon shape.
Storing it
Keep away from strong odors. Colby freezes acceptably when shredded, up to 2 months, though it turns crumbly.
Using it
Colby is a snacking and sandwich cheese: slice it thick and serve at room temperature. Blend it with cheddar in mac and cheese for a milder sauce.
Swaps & pairings
Mild cheddar is the closest flavor with more firmness. Monterey Jack melts smoother. The two marbled together are sold as Colby Jack.
More from this maker: United States