Colby The Robin
Colby The Robin
Deer Creek Cheese
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A Wisconsin original cheese! The first Colby cheese was made in 1885 in Colby, Wisconsin. Named after the village it originated in, Colby cheese is similar in flavor to Cheddar. The two cheeses are made in the same way, however, Colby curds are kept separate with cold water, which prevents them from knitting together, giving Colby a more open, elastic texture than Cheddar. The Robin Colby has a firm, yet open and curdy body with a fresh buttery taste and a pleasantly salty finish. One bite and you will be hooked!
The Basics
The Basics
Flavor Profile: Buttery and salty
Region: Sheboygan, WI
Milk Type: Cow
Pasteurization: Pasteurized
Rennet: Vegetarian
Ingredients
Ingredients
Pasteurized milk, salt, cultures, annatto (color), microbial enzymes
Awards
Awards
2020 World Championship Cheese Contest - 2nd Place
<br>2019 American Cheese Society - 1st Place, Best in Class
<br>2019 Wisconsin State Fair - 2nd Place
<br>2018 L.A. International Dairy Competition - Gold
<br>2018 American Cheese Society - 3rd
<br>2017 U.S. Champion Cheese Contest - 2nd Award
<br>2017 American Cheese Society - 1st
<br>2017 World Cheese Awards - Silver
<br>2015 Wisconsin State Fair - 3rd
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