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Colby Cheese, Originated in Colby, Wisconsin in 1885 by Joseph F. Steinwand


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I'm starting this thread because of a bizarre passage in the Wikipedia article on Colby Cheese.

Go to the second section entitled, "Properties," and note the first sentence:

"Colby is similar to Cheddar but does not undergo the cheddaring process."

(Incidentally, either Wikipedia (1874) or the Wisconsin marker (1885, see below) is wrong.)

Okay, this is odd to me. I thought the cheddaring process was what made cheddar, cheddar (or as my French MIL says, shay-DAHR (yes, that's honestly how they say it - the first time I heard her say it, it took me ten minutes to figure it out, and the next ten minutes to try and stop laughing)).

So how can a cheese be "similar to Cheddar" without being cheddared? I promise, I'm not trying to be smug, or a "foodie douche," or anything of the sort, I honestly just don't know.

Incidentally, I had a Whole Foods brand vegetarian Colby cheese slice (okay, three) tonight that wasn't all that bad. I assume by vegetarian, they mean "not using animal rennet" because this was clearly a dairy product.

Wisconsin historial marker for Colby cheese

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