A Wisconsin original cheese! Cheesemakers in the central Wisconsin town of Colby dreamed this cheese into existence in 1874. Many think of Colby as a milder form of cheddar. However, subtle differences in production make Colby stand on its own. While both cheeses start the same, Colby cheese curds are washed in cold water, halting the acidification process and lending the cheese its sweeter, milder flavors. After the curds are washed, they are pressed and aged for one to three months, much shorter than most cheddars. Overall, Colby has a more open texture than cheddar, and a sweeter flavor.