Volume 11, Issue 61 - September 25, 2006 |
Good Day Member,
I would like to welcome back our friends from the Wisconsin Milk Marketing Board. We
will feature a different type of cheese each day and look at some great recipes.
Today we will talk about a great American favorite...Colby.
 Colby
Khol-bee
Heritage:
Cheesemakers first produced Colby, a close relative of Cheddar, in the
central Wisconsin town of Colby in 1885. Similar in flavor to Cheddar, Colby is
softer and has a more open texture and higher moisture content. Cheesemakers
spray the curds with cold water and stir them while they are still in the vat to
prevent the curds from knitting together. This procedure gives Colby a more
elastic texture than Cheddar.
Description:
First produced in Colby, Wisconsin in 1885. Mild flavor similar to mild
Cheddar. Firm, open texture with tiny holes. Slice for sandwiches; shred into
casseroles; cube for snacks.
Appearance:
Golden, sometimes marbled (combination of Colby and Monterey Jack or white
Cheddar)
Texture:
Firm, but softer and more elastic than Cheddar. Open texture with tiny holes.
Flavor:
Mild, Cheddar-like.
Source:
Wisconsin
Milk Marketing Board, Inc.
 Indian-Spiced Pumpkin Bread with Wisconsin Colby
Category: Bread
Makes 1 loaf; 12 servings
Ingredients:
2 teaspoons cumin seeds
3 tablespoons butter, divided
1/2 cup finely chopped onion
2 teaspoons curry powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3/4 teaspoon salt
3/4 cup flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
8 ounces (1 cup) pumpkin purée, canned or homemade (see note)
1 1/2 teaspoon finely diced hot chile, such as jalapeño or Serrano
2 eggs, lightly beaten
2/3 cup buttermilk
3/4 cup shredded
Wisconsin Colby cheese, divided
Preparation:
Preheat oven to 350 degrees F. Butter a 9 1/4"x 5 1/4"x 3" loaf pan.
Heat a small, heavy skillet. Add the cumin seeds and toast just until
aromatic. Do not scorch or brown. Pour the seeds on a saucer and set aside.
In the same skillet, heat 1 tablespoon butter. Add the onion, curry powder,
ground cumin, cayenne pepper and salt. Cook over medium low heat, stirring
frequently, until the onion is soft, about 5 minutes. Let cool and stir in
reserved cumin seed.
Sift the flour, cornmeal, baking powder, baking soda and sugar into a bowl.
Melt remaining butter and set aside. In a large bowl, whisk the pumpkin
purée, chile, eggs, buttermilk, onion mixture and melted butter. Mix just until
moistened. Add flour mixture and stir just until mixed. Fold in 1/2 cup shredded
Colby cheese. Spoon the mixture into the prepared loaf pan. Bake 35 minutes.
Remove from oven and sprinkle remaining Colby over the bread top. Return to oven
5 to 7 minutes longer, until the cheese melts and the bread is baked through.
Note: To purée pumpkin: peel the pumpkin and cut in 2-inch cubes. Boil in salted
water until tender, 8 to 12 minutes. Drain. Purée pumpkin in food processor or
blender.
Recipe © 2006
Wisconsin Milk Marketing Board, Inc.
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More About Colby:
Serving Suggestions:
- For flavorful biscuits, add shredded Colby to the dough.
- An excellent slicing
cheese, Colby is a wonderful complement to roast beef, ham or turkey sandwiches.
- Add cubes of Colby to macaroni salad or use to top a bowl of hot chili.
Goes Well With:
Apples, pears, onions, tomatoes.
Red wines, such as Burgundy or Cabernet
Sauvignon.
Lager or pilsner beers
Styles/Varieties:
- Wisconsin Colby is available plain, flavored with cajun spice, caraway, hot
pepper and garlic, or marbled with Monterey Jack or white Cheddar.
- Cheesemakers
also make Kosher, low sodium, reduced-fat, raw milk and organic Colby in
Wisconsin.
- 40-pound block, 13-pound cylinder, random and exact weight.
Performance Note:
The term "Longhorn" refers to the 13-pound cylinder of Colby, the most common
style of production. Cheesemakers also form Cheddar in this style. Longhorns may
be cut in half moons or sticks.
Federal Standards of Identity:
- Maximum Moisture: 40 percent
- Minimum Milkfat in Solids: 50 percent
Source: Cheesecyclopedia™ © 2006
Wisconsin
Milk Marketing Board, Inc.
 Garden Vegetable
Soup
Category: Soup
Makes 6 servings
Ingredients:
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups (16 ounces) reduced-sodium chicken broth
1 cup (4 ounces) shredded
Wisconsin Colby cheese
1 cup (4 ounces) shredded Wisconsin Medium Cheddar cheese
2 medium zucchini, chopped
1 cup frozen corn
3 tomatoes, seeded and chopped
Preparation:
In a 3 quart saucepan, heat butter until sizzling; stir in flour. Cook over
medium heat until bubbly. Gradually add milk, stir until smooth. Add chicken
broth, continue cooking until slightly thickened. Stir in cheese until smooth.
Add remaining ingredients. Cook over low heat for 4 to 5 minutes, until
vegetables are heated through.
Tip: Try Wisconsin Sharp Cheddar for a stronger flavor.
Recipe © 2006
Wisconsin Milk Marketing Board, Inc.
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