About: Colby cheese

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Colby is a semi-hard orange cheese made from cow's milk. It is named after the city of Colby, Wisconsin, where it was first developed in 1885 and quickly became popular. Colby is manufactured in a similar process as cheddar cheese. Instead of the cheddaring process, however, the whey is partially drained after the curd is cooked, and cold water is added to decrease the temperature of the mixture. Traditionally, Colby has an open texture with irregular holes and is pressed into a cylindrical form called a longhorn. The washed-curd process results in a cheese with a mild flavor that is moister and softer than cheddar. Colby is typically used in snacks, sandwiches, and salads.

Attributes	Values
rdf:type	cheese yago:Cheese107850329 yago:DairyProduct107843775 yago:Food100021265 yago:Food107555863 yago:Foodstuff107566340 yago:Matter100020827 yago:PhysicalEntity100001930 yago:Solid115046900 yago:Substance100020090
rdfs:label	Colby (ca) Colby cheese (en) Keju colby (in) Colby (formaggio) (it) コルビーチーズ (ja) Colby (pt) 考爾比芝士 (zh)
rdfs:comment	El colby és un formatge fet amb llet de vaca, de pasta cremosa i gust suau i lleugerament dolç. És originari de la ciutat estatunidenca de Colby (Wisconsin). És un formatge tan suau que rarament s'utilitza per a cuinar i el seu ús està restringit a amanides i com a formatge de taula. La varietat més coneguda del formatge colby és l'anomenada Longhorn. (ca) Il Colby è un formaggio statunitense. (it) コルビーチーズ（Colby cheese）は、牛乳から造られるセミハードタイプのチーズ。もともとコルビーチェダー（Colby Cheddar）と呼ばれ、アメリカ合衆国が原産地である。 (ja) 考爾比芝士產自美國威斯康辛州，是一種工廠製大規模生產的芝士。考爾比芝士與車打芝士相似，只是質地較軟、較稀疏。 (zh) Colby is a semi-hard orange cheese made from cow's milk. It is named after the city of Colby, Wisconsin, where it was first developed in 1885 and quickly became popular. Colby is manufactured in a similar process as cheddar cheese. Instead of the cheddaring process, however, the whey is partially drained after the curd is cooked, and cold water is added to decrease the temperature of the mixture. Traditionally, Colby has an open texture with irregular holes and is pressed into a cylindrical form called a longhorn. The washed-curd process results in a cheese with a mild flavor that is moister and softer than cheddar. Colby is typically used in snacks, sandwiches, and salads. (en) Colby adalah keju oranye semi-keras yang terbuat dari susu sapi. Dinamai dari nama kota Colby, Wisconsin, di mana ia pertama kali dikembangkan pada tahun 1885 dan dengan cepat menjadi populer. Colby diproduksi dalam proses yang sama seperti keju cheddar. Namun, alih- alih melakukan proses seperti pembuatan keju cheddar pada umumnya, whey pada pembuatan keju ini dikeringkan sebagian setelah dadih dimasak, dan air dingin ditambahkan untuk menurunkan suhu campuran. Secara tradisional, keju Colby memiliki tekstur terbuka dengan lubang tidak beraturan dan ditekan menjadi bentuk silinder yang disebut longhorn. Proses dadih yang dicuci menghasilkan keju dengan rasa ringan yang lebih lembapan lebih lembut dari cheddar. Colby biasanya digunakan dalam makanan ringan, sandwich, dan salad. (in) Colby é um queijo típico da culinária dos Estados Unidos da América. É produzido com leite de vaca. O seu nome original era inicialmente Colby Swiss Cheddar. O queijo Colby é semelhante ao Cheddar, embora não seja sujeito exatamente ao mesmo processo de maturação. É um queijo mais mole, mais húmido e mais suave que o Cheddar. É considerado um queijo de pasta semi-dura. A variante é Longhorn é a mais conhecida, consistindo num queijo moldado em forma de cilindro comprido cor-de-laranja. O queijo Colby não envelhece bem, tornando-se seco rapidamente. É normalmente vendido às metades. (pt)
name	Colby (en)
foaf:depiction
dcterms:subject	Cuisine of Wisconsin American cheeses Products introduced in 1885 Cow's-milk cheeses
Wikipage page ID	752572 (xsd:integer)
Wikipage revision ID	1104094512 (xsd:integer)
Link from a Wikipage to another Wikipage	Mozzarella Annatto Cuisine of Wisconsin Curd United States Department of Agriculture Monterey Jack Cheshire cheese Colby, Wisconsin Lactococcus lactis Cuisine of Wisconsin Staphylococcus aureus Pasteurization Pinconning cheese Pizza Vacuum packaging Manufacture of cheddar cheese Wisconsin State Assembly Joan M. Jensen American cheeses Products introduced in 1885 PH Cheddar cheese Cheese ripening Cheesemaking Cow's-milk cheeses Cheese Kathy Bernier Colby-Jack Whey Salmonella Donna Rozar Phillips, Wisconsin Pinconning, Michigan Fermentation starter Michigan Semi-hard cheese Marble cheese Subspecies Cheddaring Listeria monocytogenes Wisconsin Blue Book Title 21 of the Code of Federal Regulations Standards of identity for food Rennet Wisconsin dairy industry Moisture content
Link from a Wikipage to an external page	https://www.ams.usda.gov/grades-standards/colby-cheese-grades-and-standards
sameAs	Colby cheese Colby cheese Colby cheese Colby cheese Colby cheese Colby cheese Colby cheese Colby cheese Colby cheese Colby cheese Colby cheese

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