What is a Colby Cheese: Colby is considered to be one of the first truly American cheeses, since it was developed by an American in the United States, and it was not intended to be an imitation of a European cheese. Colby is NOT a young cheddar. Todays Colby is similar in flavor to cheddar but is softer, has a more open texture, and is higher in moisture. The curd is washed in cold spring water which prevents them from knitting together and gives it a more open elastic texture and a sweeter flavor than any cheddar. Traditionally Colby was made in the "Longhorn" shape (a tall cylindrical shape) and pressed as 13 pound horns. These were then waxed for sale. Todays plants mostly make Colby in 40 pound blocks. A "washed curd" cheese: After cooking the curds, most of the whey is drained off (saving it for Ricotta, of course) and then replaced with fresh 60F water. Not only does that lower the temperature of the curds changing the moisture content of the final cheese (colder than 80F makes it moister, warmer makes it drier) but it also washes the milk sugar (lactose) from the curd and helps prevent the acidity in the curd from rising, so the cheese remains soft and springy, with a sweet and mild flavor. Colby has a higher moisture content than Cheddar and feels more elastic. It is also sweet, rather than savory and retains the true character of a quality milk.. This gentle, mild cheese does not age well and tends to become cracked and dry. It should be eaten as young as possible (4-6 weeks), making it an excellent choice of cheese for commercial production since dairies do not need to invest in a large aging area for finished cheeses. ---------------- Mmmm . . . cheese.
Colby jack cheese is far superior. It is colby, but at the same time, it is also monterey jack. Pepper jack is even better, because it has pepper chunks in it. Colby should have a pepper version. A few months ago, I found some habenero jack cheese. It was the second best thing ever. The best thing ever is, of course, B. Nektar Necromangocon draft mead. It's made with mango juice and black pepper which is far, far more awesome than it sounds. I should have the two together sometime.
The only blended cheese mix I am familiar with is the Mexican mix of three different cheeses in one bag. It's very tasty!
Well I've always gone back and forth as to whether Pamela Sue Martin /Fallon Colby or Emma Samms /Fallon Colby was hotter. I can see both sides.
Absolutely astonishing that you know Dynasty. I was going to make a joke along those lines but figured no one here would get it. But to answer your dilemma: Emma Samms.
Colby's okay, but a good sharp cheddar is much, much better. I wouldn't quite say sharp cheddar or nothing, but when it comes to various cheeses related to cheddar and colby, I'd pick a sharp cheddar every time.
Why not? I grew up in the 70s and 80s mainly. A girl I was intensely interested in college bore a remarkable similarity to Emma Samms.
I...did not. But back then I almost never watched the shows that "everybody" was watching. For the most part, that's still true today.
If you're not punching up your el cheapo store brand mac-n-cheese with Velveeta's smooth awesomeness, you're not doing it right.
No, you buy this instead. And if you don't punch ^that^ up with this... ...then you're not only doing it wrong, but I'm afraid we can't be friends.
