Colby cheese was developed in the 1880's in Colby, Wisconsin. It originated as an American Cheddar-type cheese called Colby Cheddar.More about Colby Less about Colby
Among Canada's most versatile cheeses, Colby is a relative of Cheddar, but with a higher moisture content. The result is softer texture and more mellow flavour. The taste is milky, buttery and slightly acidulous, and the rindless orange body is flecked with small holes or "eyes".
Colby and Firm cheeses in general, will keep in the refrigerator for more or less 5 weeks. In fact, storage allows this cheese to further ripen and develop in flavour.
Proper storage includes making sure that the wrapping adheres well to the cheese to prevent it from drying out. Keep cheeses on a lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these guidelines, your refrigerator’s vegetable drawer will be a good storage spot.
Plastic wrap is the most versatile, accessible and efficient way to preserve cheese freshness. It also provides the tightest seal to protect from moisture, odours and possibly mould in the fridge. Vacuum packs are another good option when storing Colby cheese in the refrigerator.
Most cheeses can be frozen, but it is important to keep in mind that freezing can affect texture and character. This is why thawed cheeses are best reserved for use in cooking. Neither the taste nor texture of meals cooked with previously frozen cheeses will be affected.
You can freeze Colby cheese, in pieces of 500 g or less, for up to two months! Just carefully wrap cheese in plastic wrap and place in an airtight freezer bag or vacuum pack. Before using, it is important to allow cheese to thaw slowly in the refrigerator.
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