The Story of Colby Cheese: America's Original Washed-Curd Cheese

The Origin of Colby Cheese

Colby cheese is one of America's great originals — invented not in Europe, but right here in the dairy heartland of Wisconsin. Mild, moist, and unmistakably buttery, Colby has been a staple of American tables since 1874.

In 1874, a 19-year-old cheesemaker named Joseph Steinwand was working in his father's cheese factory in Colby, Clark County, Wisconsin. During the cheesemaking process, hewashed the curds with cold water instead of warm whey — the result was a revelation: a softer, moister, milder cheese with an open body. Steinwand patented his process in 1885, and Colby cheese was named after its hometown.

How Colby Differs from Cheddar

Colby and cheddar look similar, but the washed-curd process makes all the difference. Colby curds are rinsed with cold water, washing out excess lactose and acidity. The result: Colby is softer, more open-bodied, moister, and milder than cheddar. It also does not go through the 'cheddaring' process, so it retains a more elastic, springy texture.

Wisconsin’s Colby Cheese Today

Wisconsin remains the undisputed capital of Colby cheese. The state produces more cheese than any other in the US, and Colby is one of its most beloved varieties. At Wisconsin Cheese Mart, we source our Colby from Wisconsin's finest creameries, cut it fresh, and ship nationwide.